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.
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 Tbsp milk
salt, to taste
0.5 tsp black pepper
8 g fresh dill, (2 Tbsp)
For the salmon butter
50 g unsalted butter
125 g hot-smoked salmon fillet
1 lemon, juiced
fresh dill, as needed
salt, to taste
pepper, to taste
To finish (optional)
watercress, as needed
lemons, cut into slices
Instructions
STEP 1/5
Cut the butter into cubes and keep cold.
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.
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 butter, horseradish sauce and lemon juice into the EasyWarm bowl, fit the splashguard.
Heat at heat setting 9, on speed Min for about 4 minutes until homogenous.
Add flour, Parmesan, baking powder, egg, milk, seasoning and 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 butter, salmon, lemon juice, dill and 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
To serve
Cut the doughnuts in half horizontally and spread with the salmon mixture.
Add a squeeze of lemon and serve with watercress or salad leaves.
This recipe would make a delicious sharing festive brunch, alternatively you could make them into bitesize canapes by using a mini doughnut pan instead.
The hot-smoked salmon butter can be made a few days in advance and stored in the fridge.
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.
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 Tbsp milk
salt, to taste
0.5 tsp black pepper
8 g fresh dill, (2 Tbsp)
For the salmon butter
50 g unsalted butter
125 g hot-smoked salmon fillet
1 lemon, juiced
fresh dill, as needed
salt, to taste
pepper, to taste
To finish (optional)
watercress, as needed
lemons, cut into slices
Instructions
STEP 1/5
Cut the butter into cubes and keep cold.
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.
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 butter, horseradish sauce and lemon juice into the EasyWarm bowl, fit the splashguard.
Heat at heat setting 9, on speed Min for about 4 minutes until homogenous.
Add flour, Parmesan, baking powder, egg, milk, seasoning and 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 butter, salmon, lemon juice, dill and 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
To serve
Cut the doughnuts in half horizontally and spread with the salmon mixture.
Add a squeeze of lemon and serve with watercress or salad leaves.