Sunday Territorian

METHOD

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1 Preheat oven to 200C. Grease and line a baking tray with baking paper. Place pastry on tray, score a 2cm border and brush all over with egg. Bake for 20 minutes or until golden. 2 Meanwhile, for the pesto, whiz garlic and pine nuts in a food processor. Add herbs and pulse until finely chopped. Add cheese and oil, pulse until combined. Season, set aside. 3 Combine lemon slices with onion and capers. Add oil and juice of the remaining half-lemon. Season and toss to combine. 4 Lightly press pastry inside border, top with creme fraiche, salmon and onion mixture. Cook for 5 minutes or until warmed through. Serve with pesto and dill.

 ??  ?? This month delicious. magazine has plenty to celebrate. Don’t miss out on a bonus baking tray and cookie cutter set when you buy it at Woolworths. While stocks last
This month delicious. magazine has plenty to celebrate. Don’t miss out on a bonus baking tray and cookie cutter set when you buy it at Woolworths. While stocks last

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