90G extra virgin olive oil.
90g double cream or crème fraiche
110g Gruyere cheese or 60g butter.
175g self-raising flour.
1 level teaspoon baking powder.
2pinches ground black pepper.
- Smoked salmon.
250g smoked salmon, finely cubed.
1 tablespoon chopped fennel fronds.
Zest of a lemon.
Juice of half a lemon.
Total weight 250g of any or all of the following:
Olives, stoned and halved.
Ham, chorizo, dried sausage or cooked sausage, chopped.
Rosemary and thyme leaves, chopped.
Sun dried tomatoes, chopped.
Spring onions, chopped.
Pre-cooked mushrooms, chopped.
More cheese, grated.
Sunflower, pumpkin or fennel seeds.
Whizz eggs in food processor before adding oil, cream, cheese/butter and whizzing again.
Add remaining dry ingredients and whizz.
Add your choice of flavouring for the final whizz to create
a light but firm batter.
Divide mixture into a buttered “bun” tray (12 buns for individual servings, 24 for cocktail version).
Cook on the middle shelf of a pre-heated oven 180C, Gas 4 for 25 minutes at most (15-20 minutes for mini versions).
Smoked salmon offcuts can be bought on-line: https://clunyfish.com/shop/
Serve the smoked salmon version with your own or a bought tartar sauce with a side salad as a starter, light lunch or supper.
Cook ahead and freeze, wrapped in cling film. Defrost and gently warm in the microwave before serving.
I keep a stock of mini-versions of both these variations plus bite-sized pork pies in the freezer for entertaining without hassle.
Other variations could be: pre-cooked sausage; curry powder and pre-cooked/left-over vegetables.