Sour Cream Dill Scones are topped with Horseradish Cream Sauce and Smoked Trout. An Oregon inspired appetizer recipe and perfect for your next wine tasting party.
It was delicious and I was bound and determined to to recreate this dish. I googled for a recipe and sure enough found one. Due to our high altitude, baking can be an ornery task here in Colorado. I have a fear of dough. I was really nervous about making these. They turned out really good and I now anticipate gaining about 20 pounds over the next few years with my new found confidence for baking.
The dough came together easily and once kneaded, I rolled it out into a 6 x 9 triangle.
Next, with a sharp knife, I cut the dough into six squares. And then cut the squares into triangles, and cut those small triangles into smaller triangles. Making 24 pieces.
The triangles were placed on a non-greased sheet pan. A quick bake and they’re ready to turn into an appetizer
Once they’re baked and cooled, I carefully cut the puffy scones in half lengthwise. To make a flatter surface for the sauce and trout. Simply frost the scones with the the Horseradish Sour Cream Sauce, and top with a sliver of smoked trout or salmon. As far as I can remember, they turned out exactly like the ones we had in Oregon. Sprinkle some fresh cut dill on the plate for a nice presentation.
An easy yet elegant appetizer recipe for your next wine tasting party.
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 5 tablespoons Butter cold
- 2 large Eggs
- 1/2 cup Sour cream
- 1 teaspoon dried dill weed
- 1 tablespoon Fresh dill — chopped
Preheat oven to 425 degrees.
Combine the flour, baking powder, baking soda and salt. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.
Beat the eggs with a fork in a small bowl. Add the sour cream and dried dill; beat until well combined. Stir into the flour mixture until the mixture forms a soft dough that pulls away from the side of the bowl.
Turn out the dough onto a well-floured surface. Knead the dough 10 times. Roll out the dough into a 9 x 6-inch rectangle with a lightly floured rolling pin.
Cut the dough into 6 squares. Cut each square diagonally in half, making 12 triangles. Cut again to make 24 triangles Place the triangles 2 inches apart onto ungreased baking sheets.
Bake for 8 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes.
Make the horseradish cream by combining prepared horseradish
This recipe can be built by using cold smoked thin sliced salmon or trout, or Lox.
I prefer hot smoked salmon which is a more flaky and drier, chunkier product and easier to bite into. The end result you see in the photos is the thinner cold smoked salmon, which is normally used for bagels and lox.
Sour Cream Dill Scones with Horseradish Cream and Smoked Trout … It’s what’s for an Appetizer