Rayburn Pesto and Smoked Salmon Drop Scones

INGREDIENTS:

115g (4 oz) self-raising flour
1 egg
2 tbsp Pesto sauce
100 ml (4 fl oz) milk
Salt and freshly ground black pepper
Olive oil

For the Topping:
Crème fraîche or sour cream
55g (2 oz) smoked salmon, make up into small rolls

For the Garnish:
Lemon wedges
Chopped fresh parsley or dill

Makes 20.

Place the flour in a basin and make a well in the centre. Add the egg, pesto sauce and half the milk, whisk together and thin to a dropping consistency with the remaining milk. Season.

Wipe the simmering end of the hotplate with a little oil on a piece of kitchen paper. Drop tablespoons of the mixture onto the hotplate, when bubbles rise to the surface, turn over and cook the other side. Leave to cool in a clean tea-towel.

Place the pancakes on a serving plate, top each pancake with a spoon of sour cream and a roll of smoked salmon. Garnish with the lemon and chopped parsley or dill.

Rayburn Pesto and Smoked Salmon Drop Scones

INGREDIENTS:

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.