Yield: 6 portions
Flour – 2 1/4 cups
Sugar – 1/4 cup
Salt – 1/2 tsp.
Baking powder – 1/2 tsp.
Unsalted butter – chilled 4 1/2 oz.
Fresh herbs, chopped – 2 Tbsp.
Heavy cream, divided use – 2 cups
Parsley, chopped – 4 Tbsp.
Capers, drained, chopped – 3 Tbsp.
Crème fraîche – 1 cup
Lemon juice – 1 Tbsp.
Hard-cooked eggs – chopped, 2
Salt and pepper – to taste
Mixed greens – 3 cups
Lemon vinaigrette – 2 Tbsp.
Red onion, sliced – 1
Tomatoes, sliced – 2
Smoked salmon, sliced thin – 1 lb.
Chive oil – as needed
Chopped chives – as needed
Method:
- Mix dry ingredients. Cut in butter with pastry blender. Add herbs and 1 cup cream; mix lightly. Roll out dough; cut biscuits into 21/2-in. rounds. Bake in preheated 350°F oven 15 to 20 minutes.
- Whip remaining cream to soft peaks; add parsley, capers, crème fraîche, lemon juice and eggs. Season with salt and pepper. Toss greens with vinaigrette.
- To plate, split biscuit. On one half, layer greens, onion, tomato and 3 to 4 slices salmon. Top with sauce, drizzle chive oil and garnish with chopped chives. Partially cover with remaining biscuit half.