Dill Quick Breads
Dill Quick Breads

Smoked Trout and Dill Quick Breads

September 28, 2016

Like a savoury scone, but so much better, you can make these in mini muffin size pans and serve them spread with NUTTELEX as an appetiser. Or make them your entree by using a larger muffin tin tray, and serve draped with smoked trout, a dill tip, and a dollop of sour cream.

  • Yields: 12 breads


2 cup plain flour OR 2 cups self–raising flour

3 ½ tsp baking powder

3/4 cup grated cheddar cheese (use a tasty or vintage variety)

2 tbsp fresh dill, finely chopped

freshly ground pepper to taste

1 egg

1 ¾ cups cups milk

2 tbsp melted NUTTELEX

1/2 cup smoked trout, bones removed and flesh finely chopped


1Sift flour and baking powder together in a bowl. Add cheese, dill and pepper.

2Beat egg lightly, add milk and melted NUTTELEX.

3Add liquid ingredients together with trout to dry ingredients.

4Mix together with wooden spoon until combined but don’t overmix as mixture will toughen.

5Spoon into greased muffin pans.

6Cook at 210°C for 10–15 minutes or until quick breads are well risen and golden brown.