Smoked Salmon Cheesy Damper with Prawns & Lemon-Herb Sauce

METHOD

Step 1

Prepare the Damper: Preheat the oven to 200°C (180°C fan forced) & line a tray with baking paper. In a large bowl, whisk together self-raising flour, baking powder and sea salt.

Step 2

Rub the cold cubed butter into the flour until it resembles coarse crumbs. Stir through 1 cup grated cheddar (reserve ½ cup), chopped smoked salmon, chives and cracked black pepper.

Step 3

Make a well in the centre and pour in the milk. Gently mix with a butter knife or spatula until just combined. The dough should be soft but not sticky - avoid overmixing.

Step 4

Turn dough onto a lightly floured surface and gently shape into a round loaf (about 4-5 cm thick). Place on the tray and score a deep cross on the top. Brush with a little milk and sprinkle over the remaining cheddar.

Step 5

Bake for 35-40 minutes, until golden and the base sounds hollow when tapped. Rest for 10 minutes before slicing.

Step 6

Prep the Prawns: Pat prawns dry with a paper towel. Toss gently with olive oil, a squeeze of lemon juice, salt and cracked pepper. Keep chilled or bring to cool room temperature before serving. Optional: Warm briefly in a pan for 30-45 seconds just to remove the chill - do not cook further.

Step 7

Make the Zesty Lemon-Herb Dipping Sauce: In a bowl, whisk together mayo, sour cream (or Greek yoghurt), lemon zest and lemon juice until smooth. Stir through the chopped dill or parsley and hot sauce (if using). Season with salt and pepper to taste. Chill for at least 15 minutes to allow flavours to develop.

Step 8

To Serve: Slice the warm cheesy smoked salmon damper into wedges. Serve alongside dressed prawns and a generous bowl of the zesty lemon-herb dipping sauce.

INGREDIENTS

Prawns:

• 475g Tassal Cooked Aussie Tiger Prawns, peeled & deveined
• 1 tbsp olive oil
• Squeeze of lemon juice
• Salt & pepper

Damper:

• 150g Tassal Smoked Tassie Salmon, roughly chopped
• 3 cups self-raising flour
• 1 tsp baking powder
• 1 tsp sea salt
• 80g cold unsalted butter, cubed
• 1 ½ cups grated tasty cheddar cheese (reserve ½ cup)
• 1 ¼ cups milk (plus extra for brushing)
• 2 tbsp fresh chives, finely chopped
• Cracked black pepper

Dipping Sauce:

• ½ cup mayo
• 2 tbsp sour cream or Greek yoghurt
• Zest & juice of 1 lemon
• 1 tbsp fresh dill or parsley, finely chopped
• 1 tsp hot sauce (optional)
• Salt & pepper