Baked Horseradish and Dill Doughnuts with Hot-Smoked Salmon Butter
Serve these savoury doughnuts whilst slightly warm, cut in half with the salmon butter on top, garnished with fresh dill, watercress and some lemon slices. This recipe would make a delicious sharing f...
Ingredients
50 g unsalted butter
40 g horseradish sauce
2 tsp. lemon juice
150 g plain flour
40 g Parmesan
1 tsp. baking powder
1 egg
1 milk
salt, to taste
0.5 tsp. black pepper
8 g dill, (2 Tbsp)
50 g unsalted butter
125 g hot-smoked salmon fillet
1 lemon, juiced
dill, as needed
salt, to taste
pepper, to taste
watercress, as needed
lemons, cut into slices
Instructions
STEP 1/5
Cut the butter into cubes and keep cold (Ingredients 1)
Finely grate the parmesan.
Lightly beat the egg.
Destalk and roughly chop the dill.
Cut the butter into cubes and leave at room temperature to soften. (Ingredients 3)
Juice the lemon.
STEP 2/5
Preheat an oven to 180ºC.
Grease the doughnut tin.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the creaming beater to the machine.
STEP 3/5
Attach the EasyWarm bowl to the machine.
Add the first three items of Ingredients 1 (butter, horseradish sauce, lemon juice) into the EasyWarm bowl, fit the splash guard.
Heat at heat setting 9, on speed Min for about 4 minutes until homogenous.
Add the remaining items of Ingredients 1 (flour, parmesan, baking powder, egg, milk, seasoning, dill) to the bowl.
Start the machine on speed Min and gradually increase speed to 3.
Mix on speed 3 for about 30 seconds until combined.
Transfer the mixture to a piping bag.
Cut the bag open 2 cm from the end.
Pipe the mixture into the prepared doughnut tin.
Bake at 180ºC for about 15 minutes until firm to touch and golden.
Let cool slightly in the tin.
Remove from the tin.
Transfer to a wired rack to cool completely.
STEP 4/5
Attach the Mixer bowl to the machine, fit the creaming beater.
Add Ingredients 2 (butter, salmon, lemon juice, dill, seasoning) to the Mixer bowl.
Start the machine on speed Min and gradually increase speed to 3.
Mix on speed 3 for about 20 seconds.
Transfer to refrigerator to chill until ready to serve.
STEP 5/5
Cut the doughnuts in half horizontally and spread with the salmon mixture.
Add a squeeze of lemon and serve with watercress or salad leaves.
Baked Horseradish and Dill Doughnuts with Hot-Smoked Salmon Butter
Serve these savoury doughnuts whilst slightly warm, cut in half with the salmon butter on top, garnished with fresh dill, watercress and some lemon slices. This recipe would make a delicious sharing f...
Ingredients
50 g unsalted butter
40 g horseradish sauce
2 tsp. lemon juice
150 g plain flour
40 g Parmesan
1 tsp. baking powder
1 egg
1 milk
salt, to taste
0.5 tsp. black pepper
8 g dill, (2 Tbsp)
50 g unsalted butter
125 g hot-smoked salmon fillet
1 lemon, juiced
dill, as needed
salt, to taste
pepper, to taste
watercress, as needed
lemons, cut into slices
Instructions
STEP 1/5
Cut the butter into cubes and keep cold (Ingredients 1)
Finely grate the parmesan.
Lightly beat the egg.
Destalk and roughly chop the dill.
Cut the butter into cubes and leave at room temperature to soften. (Ingredients 3)
Juice the lemon.
STEP 2/5
Preheat an oven to 180ºC.
Grease the doughnut tin.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the creaming beater to the machine.
STEP 3/5
Attach the EasyWarm bowl to the machine.
Add the first three items of Ingredients 1 (butter, horseradish sauce, lemon juice) into the EasyWarm bowl, fit the splash guard.
Heat at heat setting 9, on speed Min for about 4 minutes until homogenous.
Add the remaining items of Ingredients 1 (flour, parmesan, baking powder, egg, milk, seasoning, dill) to the bowl.
Start the machine on speed Min and gradually increase speed to 3.
Mix on speed 3 for about 30 seconds until combined.
Transfer the mixture to a piping bag.
Cut the bag open 2 cm from the end.
Pipe the mixture into the prepared doughnut tin.
Bake at 180ºC for about 15 minutes until firm to touch and golden.
Let cool slightly in the tin.
Remove from the tin.
Transfer to a wired rack to cool completely.
STEP 4/5
Attach the Mixer bowl to the machine, fit the creaming beater.
Add Ingredients 2 (butter, salmon, lemon juice, dill, seasoning) to the Mixer bowl.
Start the machine on speed Min and gradually increase speed to 3.
Mix on speed 3 for about 20 seconds.
Transfer to refrigerator to chill until ready to serve.
STEP 5/5
Cut the doughnuts in half horizontally and spread with the salmon mixture.
Add a squeeze of lemon and serve with watercress or salad leaves.