Nordic Scones / Sandwich mal anders
75g vorgegarte Rote Bete (vakuumverpackt)
175 g Weizenmehl
1 ½ gestr. TL Packpulver
75 g Butter (zimmerwarm)
75 g grob geraspelter Cheddarkäse
5 Stengel Dill
250 g körniger Frischkäse
gemahlener schwarzer Pfeffer
6 Scheiben Graved Lachs (etwa 260 g)
Nordic scones / sandwich with a difference
75g pre-cooked beetroot (vacuum packed)
For the dough:
175 g of wheat flour
1 ½ level tsp baking powder
75 g butter (room warm)
75 g of coarsely grated cheddar cheese
2 ½ -3 tablespoons butter milk
2 tablespoons milk
For the topping
5 stalks dill
250 g of cottage cheese
ground black pepper
6 slices of salmon (about 260 g)
Cut the beetroot into about ½ inch cubes.
Preheat the oven 200 ° C / Convection oven: about 180 ° C.
For the dough, mix flour with baking powder and cayenne pepper in a mixing bowl. add 1 teaspoon salt. Butter be added and work with your fingertips into the flour mixture until a crumbly texture is created. Stir in the cheese.
Mix the egg with the buttermilk and whisk to work in with a knife. Add the diced beetroot.
Mix cream cheese with the dill, salt and pepper. Cut the scones through the middle Spread half of the scones with the cream cheese on the lower parts, with salmon, possibly modeled to a rose . Spread the remaining cream cheese on the other half of the scones . garnish with the remaining dill 6 small twigs and lay it beside Put the scones tops on. Serve scones immediately.