Home » Wine & Dine » Recipes » Brunch recipe: Smoked salmon and herb parcels, plus olive and sage scones
Recipes Wine & Dine

Brunch recipe: Smoked salmon and herb parcels, plus olive and sage scones

For weekends when you can’t be bothered with a big brunch affair, whip up these simple yet impressive bites at home.

Smoked salmon parcels 

Smoked Salmon and Herb Parcels

Ingredients (makes 12)
150g cream cheese
1 tsp finely grated lemon zest
2 tsp green peppercorns, drained and lightly crushed
2 tbsp chopped chives (or spring onion)
2 tbsp chopped dill
12 slices smoked salmon
Chives and pea shoots to garnish

1. In a medium-sized bowl, combine cream cheese, lemon zest, peppercorns and herbs. Refrigerate for at least 30 minutes.

2. Place a spoonful of the cheese mixture in the centre of a salmon slice; fold sides over to form a small parcel. Wrap a chive around the parcel and tie with a knot. Place tie-side down on a platter and refrigerate for 30 minutes (or until cheese is firm).

3. Top with a pea shoot and serve chilled.

Olive sage scones 

Olive and Sage Scones

Ingredients (makes 10)
250g potatoes, peeled and quartered
1/2 cup milk
2 cups self-raising flour
Freshly ground black pepper
40g chilled butter, finely chopped
1/4 cup chopped, pitted Kalamata olives
10 fresh sage leaves, chopped
1/2 cup water or less
Egg wash for glazing


1. Preheat oven to 210˚C. Line a non-stick baking tray with baking paper or a silicon mat.

2. Boil or steam potatoes until soft, then mash with the milk until smooth.

3. Sift or whisk flour into a large bowl and add a good grinding of pepper.

4. Add butter and rub in with fingertips until mixture resembles breadcrumbs.

5. Toss in chopped olives and sage leaves.

6. Make a well in the centre of the mixture, and add the mashed potatoes. While mixing with a flat-bladed knife, slowly add water to create a dough. (You may not need all the water: the dough should not be too sticky.)

7. Place dough on a lightly floured board and knead lightly; don’t over-handle. Press mixture out to about 2cm thick. Use a pastry cutter to cut the dough into rounds of desired size.

8. Place scones on the prepared tray, brush tops with egg wash, and bake in preheated oven for 12 to 15 minutes until golden.

9. Serve scones warm or cold. They are nice with a little mascarpone or cream cheese.


These recipes are courtesy of Expat Kitchen.