• 10servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, D
MineralsChromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 220 g plain flour

  2. 175 g butter

  3. 250 g freshly grated gruyere cheese

  4. 1 pinches paprika

  5. 2 tsp poppy seeds

  6. 1 tsp sesame seeds

  7. 1 egg yolks

  8. 250 g cream cheese , firm

  9. 1 squeeze lemons

  10. 1 dashes of tabasco

  11. 1 pinches black pepper

  12. 100 g smoked salmon , shredded

  13. 20 Twiglets

  14. 20 peppercorns

  15. 10 sliced carrots , cut into batons

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180ºC/gas 4. Place the flour, butter, cheese, paprika, poppy and sesame seeds in a food processor and blend until crumby.

  2. Add the yolk and pulse until the mixture comes together. Add a bit of water if the mixture seems dry.

  3. Roll out the mixture thinly. Cut out circles using a small round cutter.

  4. Place the rounds on a lined baking sheet and bake in the oven for about 10 minutes until golden brown. Remove from the oven and leave to cool.

  5. Mix together the cream cheese, lemon juice, Tabasco and season with salt and freshly ground pepper.

  6. Take half of the cream cheese filling and mix with smoked salmon.

  7. Roll the cream cheese and smoked salmon cream cheese into balls. Sandwich the cream cheese balls between the biscuit rounds and garnish, using Twiglets for arms, peppercorns for eyes and carrot batons for noses


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