Smoked Salmon Mini Loaves
A mixture of rye and white flour add a delightful texture to these savory little loaves. The smoked salmon adds a wonderful smoky flavor. The lemon and dill weed work perfectly with the smoked salmon. A tasty and beautiful afternoon snack.
Ingredients
Dough:
- 1 1/2 cups all purpose flour
- 1 1/4 cups rye flour
- 1/4 cup cornmeal
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs (beaten)
- 1 cup half and half milk
- 2/3 cup smoked salmon
- 1/2 cup chopped green onions
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill
- 1 teaspoon lemon zest
Topping:
- 1/3 cup cream cheese
- 1 tablespoon fresh dill
- 1/2 teaspoon lemon zest
Method
Pre heat oven to 375 degrees and grease 10 mini loaf pans. In a large bowl combine the flours, cornmeal, baking powder, baking soda and salt. Mix with a whisk till well blended.
In a separate bowl combine the milk, greens onions, beaten eggs, oil, honey, lemon juice, lemon zest and fresh dill. Mix with a whisk till well blended; pour mixture into the flour mixture. Add in the smoked salmon and mix just till blended with a wooded spoon. Do not over mix.
In a small bowl combined the cream cheese, dill and lemon zest with a spoon till well mixed. Set aside for the topping. Using a large spoon add the batter to the prepared loaf pans, 3/4 full.
Using a small mellon baller place a couple scoops of the cream cheese mixture on top. Place into the oven and bake for 20 - 22 minutes. Remove from oven and place on wire racks. Allow to cool for 5 minutes before removing from pans. Allow to cool completely before eating.
