Smoked Trout and Dill Quick Breads
Makes 12 large or 20 small quick breads
Make these in a mini muffin size pan and serve them spread with NUTTELEX as an appetiser. You can also make them larger and serve
draped with smoked trout and a dollop of sour cream as a delicious first course.
Ingredients:
- 2 cups plain flour OR 2 cups self–raising flour
- 3 ½ teaspoons baking powder
- ¾ cup grated cheddar cheese (use a tasty or vintage variety)
- 2 tablespoons fresh dill, finely chopped
- freshly ground pepper to taste
- 1 egg
- 1 ¾ cups milk
- 2 tablespoons melted NUTTELEX
- ½ cup smoked trout, bones removed and flesh finely chopped
Method:
- Sift flour and baking powder together in a bowl. Add cheese, dill and pepper.
- Beat egg lightly, add milk and melted NUTTELEX.
- Add liquid ingredients together with trout to dry ingredients.
- Mix together with wooden spoon until combined but don’t overmix as mixture will toughen.
- Spoon into greased muffin pans.
- Cook at 210°C for 10–15 minutes or until quick breads are well risen and golden brown.