Biscuits De Salmon & Aguacate Recipe
smoked salmon, avocado, two poached eggs, biscuit, chorizo gravy, cherry tomatoes, capers, shallots
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Ingredients
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Biscuits
Chorizo Gravy
Toppings
Method
Biscuits Preparation
Make the Biscuit Dough
In a large bowl, whisk together the flour, baking powder, and salt. Cut the butter into small cubes and add to the flour mixture, using a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Stir in the milk until just combined.
Shape and Bake
Turn the dough onto a lightly floured surface and gently knead it a few times. Pat the dough to about 1-inch thickness, and cut out biscuits with a round cutter. Place on a baking sheet and bake at 425°F (220°C) for 12-15 minutes until golden brown.
Chorizo Gravy Preparation
Toppings Preparation
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for about 4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
Prepare the Avocado and Shallot
Slice the avocado in half, remove the pit, and scoop out the flesh. Slice thinly. Finely chop the shallot.
Prepare the Tomatoes
Halve the cherry tomatoes and season with salt and pepper to taste.
Assembly
Assemble the Dish
Split the baked biscuits in half. Top each half with a layer of avocado slices, followed by a portion of smoked salmon. Gently place a poached egg on top, drizzle with chorizo gravy, and garnish with cherry tomatoes, capers, and chopped shallots.
