Oak-smoked salmon with ginger butter on oat biscuits canapés

 

Makes 30

OAT BISCUITS

100g plain flour

100g rolled oats

1 teaspoon salt

100g chilled butter, grated

GINGER BUTTER AND OAK-SMOKED SALMON TOPPING

100g butter, softened

20g fresh ginger, peeled and finely chopped 

10g fresh chives

200g oak-smoked salmon cracked black pepper (optional)

greaseproof paper

a 4 cm plain biscuit cutter

baking trays

You can bake the oat biscuits in advance and assemble them at the last minute. Handle the biscuits with care as they are crumbly. To cut the richness, serve with bowls of vinegary onions and baby gherkins.

1. To make the oat biscuits, put all the ingredients in a large bowl and mix together. Add a little water to bring the mixture together, but don’t allow the dough to become soggy. Chill in the fridge for 20 minutes. Preheat the oven to 190°C (375°F) Gas 5. 

2. Roll the pastry out thinly between 2 pieces of greaseproof paper or in a large freezer bag. Cut out 30 rounds using a 4 cm plain biscuit cutter, put on baking trays and bake for about 10 minutes. The biscuits will not colour much. Lift them off carefully and let cool on a wire rack.

3. To make the ginger butter, put the butter, ginger and chives in a food processor and blend until smooth.

4. Using a spatula, spoon the butter mixture into a bowl.

To assemble, tear off a piece of smoked salmon, smear with a little ginger butter and place on top of each oat biscuit. Sprinkle over a little cracked black pepper to serve, if liked.

 

Originally published in Living Poitou-Charentes magazine

Photos: Loupe Images/Jean Cazals, recipe author © Lydia France