Smoked Salmon Sandwich on Herbed Biscuit

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:

1. 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.
2. Whip remaining cream to soft peaks; add parsley, capers, crème fraîche, lemon juice and eggs. Season with salt and pepper. Toss greens with vinaigrette.
3. 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.