Smoked Salmon and Dill Quinoa Cakes
- Ellen Stanton
- Aug 22, 2016
- 2 min read
Smoked salmon and dill are a classic combination, however I thought I'd pair them with a unique style of cooking quinoa.
Quinoa is becoming a statement ingredient in many peoples households but I can imagine most people tend to boil it in water and just add it to salads or have it with some protein. By baking the quinoa, using eggs to combine the mixture and a few other ingredients, the grain becomes a beautiful crispy texture.
Ingredients:
(Makes 15 cakes)
For the cake
- 600g cooked quinoa
- 2 eggs
- 1 tsp turmeric
- one chopped red onion
- 1 small handful of chopped dill
- salt and pepper
For the topping
- crème fraîche
- smoked salmon
- chopped dill
- lemon
Method:
1. Preheat the oven to 180 degrees.
2. Add the cooked quinoa, eggs, turmeric, onion, dill, salt and pepper to a bowl and mix to ensure all the ingredients are combined.
3. Line a muffin baking tray with baking parchment. I found this the best method because when I just greased it with oil, the cakes tended to stick to the tray - not ideal!
4. Add a spoonful of the mixture to each hole so they are full.
5. Place the baking tray in the oven for 15 mins until the cakes are golden and feel sort of hard when you touch them.
6. Leave the cakes to cool slightly before removing them from the tray. Then decorate them with a dollop of crème fraîche, a slither of smoked salmon and a sprinkling of dill. Squeeze some lemon on top of the cakes and a bit of pepper to taste.
Before and after baking for 15 mins
A perfect idea for a starter, side dish or cute little canapés!
