Scottish Oatcakes with Smoked Salmon and Horseradish Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp Scottish oatcakes topped with silky smoked salmon and a tangy horseradish cream, perfect for an elegant appetizer or light snack. This british-inspired snacks ready in about 33 minutes pairs rolled oats, all-purpose flour, cold and diced unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 15 min Cook: 18 min Serves 8 British cuisine 150 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. In a food processor, pulse 2 cups rolled oats, 1/2 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until oats are coarsely ground.
  2. Step 2: Add 4 tbsp cold diced unsalted butter and pulse until mixture resembles coarse crumbs.
  3. Step 3: Gradually add 1/2 cup cold water and pulse until dough comes together.
  4. Step 4: Roll dough into a 1/4-inch thick circle on a floured surface. Cut into rounds about 3 inches in diameter and place on a parchment-lined baking sheet.
  5. Step 5: Bake oatcakes for 15-18 minutes until golden and crisp. Cool completely.
  6. Step 6: In a small bowl, mix 1/2 cup sour cream, 2 tbsp prepared horseradish, 1 tsp lemon juice, 1 tbsp chopped fresh dill, and 1/4 tsp black pepper.
  7. Step 7: Spread horseradish cream over each oatcake and top with a slice of smoked salmon. Garnish with extra dill if desired and serve immediately.

Frequently asked questions

How long does Scottish Oatcakes with Smoked Salmon and Horseradish Cream take to make?

Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Scottish Oatcakes with Smoked Salmon and Horseradish Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rolled oats from drying out.

Can I substitute ingredients in Scottish Oatcakes with Smoked Salmon and Horseradish Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Scottish Oatcakes with Smoked Salmon and Horseradish Cream for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Scottish Oatcakes with Smoked Salmon and Horseradish Cream?

British snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes