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Bannock with Smoked Salmon and Dill
A traditional Indigenous quick bread, bannock, served as a base for creamy, dill-infused smoked salmon. This dish celebrates Indigenous culinary heritage and the bounty of Canadian waters.
ð§ ææ
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1/4 cup Butter, cold(cut into small pieces)
- 3/4 cup Milk(or water)
- 200 g Smoked salmon(flaked)
- 100 g Cream cheese(softened)
- 2 tbsp Fresh dill(chopped)
- 1 tsp Lemon juice
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Preheat oven to 400°F (200°C). Lightly grease a baking sheet or cast-iron skillet.
- 2
In a large bowl, whisk together flour, baking powder, and salt.
- 3
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 4
Gradually add milk (or water), stirring until a soft dough forms. Do not overmix.
- 5
Turn the dough out onto a lightly floured surface and gently shape into a round disc, about 1 inch thick.
- 6
Place the bannock on the prepared baking sheet or skillet and bake for 20-25 minutes, or until golden brown and cooked through.
- 7
While the bannock bakes, in a small bowl, combine softened cream cheese, flaked smoked salmon, chopped dill, and lemon juice. Season with black pepper.
- 8
Let the bannock cool slightly, then slice into wedges. Serve warm, topped with the smoked salmon mixture.
ð¡ ããã®ã³ã
- âFor a richer bannock, you can add a tablespoon of sugar to the dry ingredients.
- âEnsure the butter is very cold for a tender bannock.
- âBannock can also be cooked over a campfire in a greased cast-iron skillet.
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- Add chives to the cream cheese mixture.
- Serve with a dollop of sour cream or crÚme fraîche.
- For a sweeter bannock, add dried cranberries or raisins to the dough.