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Savory Smoked Salmon & Dill Bannock Twists
Prep: 20 minutes
Cook: 15-18 minutes
Servings: 12 twists
A Coastal Inspiration
Inspired by the bountiful waters of the North, this bannock variation is a tribute to the rich flavour of smoked salmon. Combined with the bright, fresh taste of dill and a hint of black pepper, these baked twists are perfect as an appetizer or a special addition to a brunch spread.
Materials
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cracked black pepper
- 1/2 cup cold unsalted butter, cubed
- 4 oz flaked smoked salmon
- 3 tablespoons chopped fresh dill
- 1 1/4 cups milk
- 1 egg, beaten (for egg wash)
Preparation
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and pepper.
- Cut in the butter until you have coarse crumbs.
- Gently stir in the flaked smoked salmon and chopped dill.
- Pour in the milk and mix until a cohesive dough forms.
Cooking
- Turn the dough out onto a floured surface and gently knead a few times. Pat into a rectangle about 1/2-inch thick.
- Cut the rectangle into 12 strips, each about 1-inch wide.
- Gently twist each strip a few times and place on the prepared baking sheet.
- Brush the tops with the beaten egg.
- Bake for 15-18 minutes, or until golden brown and puffed.
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