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Aussie Damper with Smoked Trout and Lemon Quark

Makes 12


  • 3 cups plain flour
  • 3 teaspoons baking powder
  • 80g Australian butter
  • 1/4 cup fresh chives, finely chopped
  • salt and freshly ground black pepper
  • 375ml Australian buttermilk
  • 1 teaspoons finely grated lemon rind
  • 200g Australian mascarpone
  • 40g smoked trout, flesh broken into pieces
  • 1/2 (60g) red onion, sliced into fine slithers
Download Recipe (PDF)


  1. 1. Process flour, baking powder and butter in a food processor until it resembles fine breadcrumbs; add herbs and seasoning, pulse to combine. With the motor running slowly add the buttermilk and process until the mixture begins to form a soft dough.
  2. 2. Turn the dough out onto a floured surface and knead until just smooth. Press the dough out to a thickness of approximately 2cm, then using a 4cm scone cutter, cut out rounds and place on lined baking tray. Bake at 200°C for 10-12 minutes until golden. Cool on a wire rack.
  3. 3. Stir lemon rind into the mascarpone until smooth. Cut each cooled damper in half and top with a dollop lemon mascarpone, a piece of smoked trout, and garnish with a slither of red onion and a sprinkling of freshly ground black pepper.


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