225g SR flour
1tblsp snipped chives
50g Loch Arthur cheese, grated
Freshly milled pepper
150mls milk – a little more if required
225g smoked salmon/trout
300mls half fat crème fraiche
Pre-heat oven to 230 C.
In a bowl, rub butter into seasoned flour until it resembles breadcrumbs. Add most of cheese & all the herbs.
Make a well in flour mix & add most of the milk. Mix to a soft spongy dough with a knife.
Turn out dough on a floured surface, knead lightly, roll out & cut into rounds.
Brush with remaining milk & scatter with leftover cheese.
Bake for approx 7mins until well risen & golden.
Allow to cool before filling.
Makes approx 10 depending on size.