Description
Inspired by the culinary treasures found in the port of Portree during a 7-day Scotland road trip, this dish features savory oatcakes topped with fresh, cold-smoked salmon and a dollop of herb-infused cream cheese. It captures the authentic, rustic flavors of the Highlands, providing a perfect, energizing breakfast or appetizer for travelers exploring the rugged coasts and misty mountains of the Isle of Skye.
Ingredients
2 cups rolled oats
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter (melted)
1/2 cup hot water
8 ounces cold-smoked salmon
1/2 cup cream cheese
1 tablespoon fresh dill (chopped)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix the oats, flour, salt, and baking soda.
Stir in the melted butter and hot water until a thick dough forms.
Roll the dough out on a floured surface to 1/4 inch thickness and cut into rounds.
Bake for 15 minutes or until golden brown and crisp.
Let cool completely before topping with a spread of cream cheese, a slice of smoked salmon, and a sprinkle of fresh dill.
Notes
Ensure the oatcakes are completely cool before adding the cream cheese to prevent it from melting. For a traditional touch, you can serve these alongside a light salad of foraged greens.
- Prep Time: 20
- Cook Time: 15
- Category: Recipes
- Method: Baking
- Cuisine: Scottish