Aquamedia: Recipes

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Mini cheddar scones with smoked trout pâté
( Recipe by www.britishtrout.co.uk )

Instructions :

	Sift the flour, mustard powder, salt and baking powder together into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in 50g (2oz) grated cheese then pour in enough butter milk and the egg to give a fairly soft dough. To ensure a good rise, avoid heavy handling. On a lightly floured surface, lightly roll out the dough to a thickness not less than 2cm (¾ inch). Cut into rounds with a 3cm (1 1/2inch) plain cutter. Place on a greased baking sheet and brush the tops with beaten egg or milk, sprinkle with the remaining cheese and a little cayenne pepper. Bake at 220°C (425°F) mark 7 for about 10 minutes until golden brown and well risen. Transfer to a wire rack to cool. To serve, cut the scones in half on the bias and fill each with a teaspoon of 30 second Smoked Trout Pate (you'll also find this recipe in our starters section) and decorate with dill sprigs. You can also try : Trout pâté + chopped chives + mini scone Trout pâté + dill + salmon eggs + mini scone Trout pâté + watercress + mini scone Trout pâté + watercress + mock caviar + mini scone Salted low-fat crème fraîche + chopped chives + smoked trout flakes + salmon eggs + mini scone Sour cream + dill + + smoked trout flakes + mini scone ... Don't forget that the raising agent begins to work as soon as it is mixed with liquid, so for best results, always put the scones into a hot oven as soon as you have prepared them.