Bannocks and smoked salmon

Bannocks with smoked salmon

This is not an Italian recipe, it is Scottish actually. It is an “oaty, frying-pan bread which should be made fast and eaten warm” as the River Cottage Bread Handbook describes it. Bannocks are a simple bread perfect for a warm soup or, as in this case, with a curl of smoked salmon.

BANNOCKS WITH SMOKED SALMON

Ingredients for 2 bannoks:

125g coarsely ground oats
a small pinch of salt
a slightly bigger pinch of baking powder
2 teaspoons lard (or butter or oil)
3-4 tablespoons of hot water

In a bowl mix the coarsely ground oats, salt and backing powder. Add the molten lard among with enough water to mix to a stiff paste. Place a heavy-bottomed frying pan over medium heat.

Dust your work surface with ground oats and scrape the mixture onto it. Sprinkle with more ground oats and divide the dough into two pieces. Roll out each to a round 1 or 2 mm thick.

Place one round on the heated pan and after a minute cut it into quarters. Cook the bannocks for 5-6 minutes turning them a couple of times. When the bannocks are cooked place a smoked salmon curl on each quarter. Eat warm.


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This entry was posted in Antipasti, Bread and tagged , , , . Bookmark the permalink.

3 Responses to Bannocks and smoked salmon

  1. Glo says:

    Yummm, I want to try this one too, looks very easy.
    Did u make the photo pendant to the color palette of the blog on purpose? nice

  2. Liuc says:

    Don’t feed overfishing, pay attention where and what you buy … for more info check fishonline.org , cheers!

    • In Inghilterra sono più attenti che in Italia, dopo aver praticamente sterminato ogni forma di vita nel mare del nord. Il salmone qua sopra era allevato, quindi criticabile sotto altri aspetti, ma non mi dilungo. Grazie del link.

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