Home-made mini oatcakes with honey roast salmon flakes & ginger butter
- 100g butter, softened
- 20g fresh ginger, finely grated
- 140g hot smoked honey roast salmon flakes
- snipped chives, to garnish
- freshly ground black pepper
- For the oatcakes
- 125g wholemeal flour
- 150g oatmeal, plus extra for dusting
- 150g rolled oats
- 11/2 tsp baking powder
- 1 tsp salt
- 1 tbsp soft brown sugar
- 125g butter, melted
- 4-cm round cookie cutter
- baking sheet lined with baking parchment
To make the oatcakes, preheat the oven to 160C
(325F) Gas 3.
Combine all the dry ingredients in a bowl. Pour in the melted butter and mix. Add three tablespoons water, a little at a time, kneading into a firm dough.
Halve the dough and roll out each piece on an oatmeal- dusted surface to a 3mm thickness. Use the cutter to stamp out 20 rounds and place on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Let cool on a wire rack.
For the honey roast salmon topping, beat the softened butter with the ginger. Spread a little butter on each cooled oatcake and top with a few pieces of flaked salmon. Top with a sprinkle of chives and a grinding of black pepper and serve.