Gluten- Free Oat Cakes With Miso Roast Pumpkin, Hot Smoked Salmon & Pickled Onion {GF, DF Nut & Egg Free Option}
Well hello by beautiful friends? I hope you all having a fabulous day as you sit down to read this post. I appreciate those that take the time to read my short meanderings as putting together a post takes quite a bit of work and even if it’s just one person that takes the time to appreciate the post then my work is done. Today’s post is the most delicious little snack you have ever tasted! I promise you will pat yourself on the back when you make these little treats because they are so dang tasty. These Gluten-Free Oat Cakes with Miso Roast Pumpkin, Hot Smoked Salmon & Pickled Onion was a combination that come out of my brain one day when I was trying to come up with a savoury topping for the Gluten-Free Oat Cakes that I had made.
The main base of this recipe started with the need to create something using gluten-free quick oats which I had received as a gift from a Gluten Free Oats, a local business here in Toowoomba. I decided not to go down the sweet train, nor the breakfast train which is normal recipes you would use them in. Instead I wanted to create something savoury. That is when Oat Cakes popped into my head. I know these are a great little savoury type cookie that you can use as a base for all manner of things but today I decided to add some Miso Roasted Pumpkin, Hot Smoked Salmon & Pickled Onion. A winning combination if I don’t say so myself.
I recommend making the oat cakes the day before along with the pickled onions if you are making them for a gathering or party. This saves time and only requires the Miso Roast Pumpkin which I was able to cook in about 20 minutes under my oven’s grill. The rest was just assembling the flaked pieces of hot smoked salmon, the pickled onions a dollop of good quality egg mayonnaise and a smattering of finely chopped chives. Can I just say if you have not tried pickling your own onions before then you are missing out! It’s a new obsession in our house (along with Miso Roasted Pumpkin). I love the sweet, salty and sharpness it adds to a dish. We love adding it to burgers, toasted sandwiches, salads etc. It just adds something different.
If I can say one things about these Gluten-Free Oat Cakes with Miso Roast Pumpkin, Hot Smoked Salmon & Pickled Onion is that they are Umami flavour bombs that will have you reaching back for a second and third serving everytime. Enjoy x
Gluten- Free Oat Cakes With Miso Roast Pumpkin, Hot Smoked Salmon & Pickled Onion
Prep Time: 1 hour
Cook Time: 25-30 min
Keywords: bake
Ingredients (Makes 15 servings)
- 90g nuttelex or dairy free margarine
- 120g buckwheat flour
- 230g Gluten-Free Quick Oats
- pinch salt
- 1 tsp baking powder
- 4-6 tbsp water
- 500g butternut pumpkin, skin removed, cut into 1 cm pieces
- 3 tbsp white miso paste
- 2 large red onions, finely sliced
- 1/2 cup water
- 1/2 cup white vinegar
- 2 tbsp sugar
- 2 tsp salt
- 200g hot smoked salmon, flaked
- 1 tbsp chives, finely chopped
- 1/4 cup whole egg mayonnaise (Omit for egg free)
Instructions
Preheat oven to 170 degrees C (fan bake). Line two large baking trays with baking paper and set aside.
Miso Roast PumpkinCombine the cubed pumpkin, miso and a good drizzle of olive oil into a large bowl. Gently massage the miso paste over the pumpkin until evenly covered. Pour out onto one of the lined baking trays. Place into the oven and bake for 25-30 minutes or until golden brown. Turn over the pumpkin halfway through cooking.
Gluten Free Oat CakesMeanwhile, in the bowl of a food processor add the margarine & buckwheat flour and pulse for 1 min or until the margarine has incorporated into the flour. Add the quick oats, salt & baking powder and pulse again for 30 sec to combine. Add the water 1 tbsp at a time until the dough comes together. You don't want it to be too sticky.
Pour out the dough onto a floured bench and roll out to 1/2 cm thick. Using an 8cm round biscuit cutter, cut out rounds of the oatcake dough. Use an offset spatula to lift up the oatcakes and place onto the second lined baking tray. Repeat the process until all the dough is used. Place into the oven and bake for 15-20 minutes or until lightly golden. Remove from the oven and let the oatcakes cool on a wire rack
Quick Pickled OnionIn a small saucepan place all the brine ingredients (leaving the onion aside). Bring to a boil and simmer for 1-2 minutes to dissolve both the sugar and salt. Remove from heat and let cool slightly. Add the onions to a preserving jar and pour the slightly cooled brine mixture over the top of the onions. Place into the oven and let the onions chill.
AssembleLine a serving platter or tray with the oatcakes. Add 6-8 pieces of the miso roast Pumpkin on top followed by some flakes of hot smoked salmon, a dollop of good quality whole egg mayonnaise, a few pieces of pickled onion all topped with a sprinkle of the finely chopped chives. Repeat until all the oatcakes a filled. Serve immediately.
Cooks Notes- Make the pickled onions a couple of days in advance to let it marinate properly, however, the minimum time you can make it is a couple of hours in advance.
- The oatcakes can be made a couple of days in advance and be kept in an airtight container in the cupboard.
- You can find hot smoked salmon in the same aisle as smoked salmon.
