These Smoked Salmon Goat Cheese Cookies are possibly the most elevated savory cookies you have seen in your life!
There’s a thing. I didn’t plan to make these cookies or biscuits, whatever you’ll like to call them.
But before I explain this story, let me ask you one question, please. Do you often have a situation when you’ve got to alter or completely substitute a recipe you’ve been planning and wanting to make? We had a similar discussion in my recent post. I bet most of you will give a positive answer.
Please proceed to the second part of my question. Does this upset you? Has it ever made you feel down? Well, probably you shouldn’t. Because this kind of events could lead you to something even more fabulous. That was exactly the way these Smoked Salmon Goat Cheese Cookies happened to be.
A month ago or so, I was planning to make one scrumptious dish with smoked salmon. Indeed, I had been postponing it for a few months, and I was excited to finally make it. It’s necessary to say, sometimes I don’t share with Andrey recipes I’m going to make. Kind of a surprising mood of whatsoever (Are you like me or you always inform your family about your plans?)
Anyway, I had not been revealing this sensitive info for a week. However, when making our groceries, Andrey asked me about the plans, and I cracked.
I had depicted his reaction in a different way, though. I didn’t expect him jumping and applauding because I had already made this dish in the past, so he knew what to anticipate. Still, I expected some excitement.
And you know what did he say? He didn’t fancy that idea too much, and he said he would prefer something different. Like a veggie salad with smoked salmon.
Smoked Salmon Goat Cheese Cookies
I responded with dignity. In a nutshell, I said I wouldn’t cook anything that weekend.
I might or might not throw a little tantrum saying there’s no room for a talent’s development in our house.
A few hours later, having cooled down, I started to brainstorm what would I make with the smoked salmon which had already been thawed. Otherwise, there was a chance that Andrey would put it all in salads and on toasts. I didn’t mind, but I needed to show I’m a flexible and creative too (Although, in the grocery store I failed to demonstrate this.)
As you might know, I’m currently having a kick on savory cookies. Salmon cookies? Why not! I googled this idea, and it looked like it was quite a unique one.
Basically, I didn’t think too much decided to use most of the ingredients I had for the Cancelled Dish. Salmon, cream cheese, cheddar, buckwheat flour, dill…Smoked Salmon Goat Cheese Cookies to be!
The greatest news that Andrey did love them. I don’t thing a person could lie while gobbling up a dozen of cookies during the day.
Honestly, I don’t think they look as good as they taste. Nope, they ain’t look all fabulous and exciting (Partially, the buckwheat flour contributes to their look.) But wait. Although they don’t have an outstanding look, don’t get it twisted. These cookies are soft, delicious, and they the perfect snack or appetizers to wine or champagne.
- 1 cup dark buckwheat flour, sifted
- 1 cup all-purpose flour, sifted
- 125 gr. soften butter (at room temperature)
- 1/2 cup grated cheddar, tightly packed
- 100 gr. goat cheese
- 1 cup (100-125 gr.) cold smoked salmon, chopped into small pieces
- 2 tbsp. chopped dill
- 2 whole eggs
- 1/2 tsp. Italian or Greek seasoning mix
- black pepper, to taste
- salt, if necessary
- 1 small egg
- 2/3 - 1 teaspoon water
- a little pinch of smoked paprika (optional)
- 2-3 tbsp. crumbled goat cheese
- In a bawl sift two kinds of flour.
- Stir in the soften butter, cheddar, goat cheese, and eggs. Mix until combined - you will get soft and lightly sticky dough.
- Add in the salmon, herbs, and seasonings. Try and if necessary, add a little of salt (depending on how salty the smoked salmon is).
- Preheat oven to about 175-180 degrees C (350 degrees F). Cover baking sheets with parchment.
- Roll out the dough about 0,7-1 cm thick. Using a sharp knife, cut the dough about 4x4 cm squared. Transfer onto the baking sheet.
- To make an egg wash, in a little cup whisk the egg with water and a little of smoked paprika. Brush the cookies with the egg wash and sprinkle with the goat cheese.
- Bake for about 10-12 minutes (they will remain pillowy). Bake them 1-2 minutes more at high temperature to lightly grill the goat cheese on the top.
- Remove from the oven and let cool for at least 15 minutes.