Ingredients
200g smoked snoek, skinned, flaked and boned
2ml smoked paprika seasoning
1 medium brown onion, chopped
black pepper and salt to taste
125 ml softened butter
10ml olive oil
100 ml Nola Ultra Creamy
FOR THE APPLE PESTO:
50ml basil pesto
1 granny smith apple
FOR THE SCONES:
60 g self-raising flour
pinch ground cayenne pepper
pinch of ground turmeric
1 teaspoon chopped coriander
15g chilled unsalted butter, cubed, plus extra to serve
2 spring onions, finely chopped
50ml milk, plus extra to brush
200g smoked snoek, skinned, flaked and boned
2ml smoked paprika seasoning
1 medium brown onion, chopped
black pepper and salt to taste
125 ml softened butter
10ml olive oil
100 ml Nola Ultra Creamy
FOR THE APPLE PESTO:
50ml basil pesto
1 granny smith apple
FOR THE SCONES:
60 g self-raising flour
pinch ground cayenne pepper
pinch of ground turmeric
1 teaspoon chopped coriander
15g chilled unsalted butter, cubed, plus extra to serve
2 spring onions, finely chopped
50ml milk, plus extra to brush
Cooking Instructions
In a pan, heat the olive oil and fry the onions until soft, then add the flaked snoek and mix well to combine thoroughly.
In a mixing bowl, whisk the butter until creamy, add spices and Nola Ultra Creamy, and beat until mixed.
In a food processor, mix snoek and butter mixture until smooth. Chill until semi firm.
TO MAKE THE PESTO:
Core, peel and cut the apple into a small cubes and mix with the basil pesto.
TO MAKE THE SCONES:
Preheat the oven to 180°C
Grease and flour a baking tray.
Sift the flour into a large bowl, add the spices and rub the butter with your fingertips into the flour until it resembles fine breadcrumbs.
Stir in spring onion, coriander and season well with salt and pepper. Add the milk, cutting it into the dry mixture with a knife until just combined – do not overmix.
Place dough on a lightly floured surface. Knead gently until smooth (not too much).
Pat dough flat and cut into 5cm rounds. Place scones on a prepared baking tray and brush with extra milk.
Bake for about 10 minutes.
Cut in halves, apply the mousse and serve