Best 2 Goat Cheese And Black Pepper Biscuits With Smoked Salmon And Dill Recipes

Goat cheese and black pepper biscuits with smoked salmon and dill are a delightful culinary combination that tantalizes the taste buds with a symphony of flavors and textures. The tangy and creamy goat cheese, the spicy kick of black pepper, the smoky and briny aroma of smoked salmon, and the refreshing and herbaceous notes of dill come together in perfect harmony in these delectable biscuits. Whether you are looking for an impressive appetizer to serve at your next gathering or a unique and flavorful breakfast or brunch dish, these goat cheese and black pepper biscuits are sure to leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON AND GOAT CHEESE CREPES

Salmon and Goat Cheese Crepes image

Homemade crepes filled with a fabulous goat cheese cream and topped with smoked salmon add a real "wow" factor to a brunch table. The flavors will impress your guests.-

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 5 servings.

Number Of Ingredients 16

Ingredients

3 large eggs
1-1/4 cups 2% milk
1/2 cup water
1 cup whole wheat pastry flour
1 cup all-purpose flour
3/4 teaspoon salt
FILLING:
12 ounces fresh goat cheese
3/4 cup roasted sweet red peppers
1 tablespoon plus 1-1/2 teaspoons lemon juice
1-1/2 teaspoons smoked paprika
1 garlic clove, peeled and halved
1 pound smoked salmon fillets
2 cups fresh baby spinach
3 tablespoons capers, drained
1 tablespoon snipped fresh dill

Steps:

In a large bowl, whisk eggs, milk and water. In another bowl, mix flours and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Meanwhile, in a food processor, combine goat cheese, red peppers, lemon juice, paprika and garlic; cover and process until blended, 2-3 minutes. Refrigerate until ready to use., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., Spread 2 tablespoons cheese mixture down center of each crepe. Top with salmon, spinach, capers and dill; roll up. If desired, garnish with additional cheese, capers and dill.

Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 837mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

GOAT CHEESE AND BLACK PEPPER BISCUITS WITH SMOKED SALMON AND DILL

Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill image

Categories Bread Cheese Fish Appetizer Breakfast Brunch Bake New Year's Day Salmon Shower Dill Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 16

Number Of Ingredients 12

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
1 5-ounce log soft fresh goat cheese, crumbled
3/4 cup buttermilk
European-style butter (such as Plugrá), room temperature
6 ounces thinly sliced smoked salmon
1 large bunch fresh dill sprigs

Steps:

Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment paper. Whisk first 6 ingredients in large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Add cheese and buttermilk; stir with fork just until dough comes together (bits of cheese will be visible in dough).
Pat dough out on lightly floured surface into 3/4-inch-thick round. Using floured 2-inch-diameter cutter, cut out biscuits. Gather scraps and pat dough out; cut out additional biscuits. Arrange on prepared baking sheets and bake 6 minutes. Turn sheets; bake until golden brown, about 8 minutes longer. Cool biscuits on rack. (Biscuits can be made 6 hours ahead. Let stand at room temperature.)
Split biscuits in half horizontally. Spread bottom halves with thin layer of butter. Divide salmon among biscuits. Top each with dill sprig and biscuit top.

Tips:

For the best results, use cold butter and buttermilk. This will help to create flaky biscuits.
Be sure to work the dough quickly so that the butter doesn't melt. If the dough becomes too warm, it will be difficult to handle.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
The biscuits can be baked ahead of time and stored in an airtight container at room temperature for up to 2 days. You can also freeze the biscuits for up to 2 months. To reheat, thaw the biscuits overnight in the refrigerator or at room temperature for 1 hour. Then, bake them at 350 degrees Fahrenheit for 10-12 minutes, or until heated through.
To make the smoked salmon spread, simply combine the smoked salmon, cream cheese, dill, and lemon juice in a food processor or blender until smooth. Season with salt and pepper to taste.

Conclusion:

Goat cheese and black pepper biscuits with smoked salmon and dill are a delicious and easy-to-make appetizer or snack. They're perfect for any occasion, from a casual get-together to a formal party. The biscuits are flaky and flavorful, and the smoked salmon spread is creamy and tangy. The combination of flavors is simply irresistible. So next time you're looking for a crowd-pleasing appetizer, give these biscuits a try. You won't be disappointed!