There is something about the Easter long weekend that practically begs for a big, generous centrepiece you can place in the middle of the table and let everyone tear into together. And when Good Friday rolls around, seafood is usually front and centre on Aussie menus – whether it’s a platter of prawns, freshly shucked oysters or a smoky slice of salmon. This Smoked Salmon Cheesy Damper with Prawns and Lemon-Herb Sauce brings all of those flavours together in one gloriously shareable dish.
Thank you for reading this post, don't forget to subscribe!Created by chef Guy Turland, the recipe takes the humble Australian damper and gives it a coastal twist. Think warm, golden bread studded with smoked salmon, plenty of sharp cheddar and fresh chives, served with plump tiger prawns and a bright, creamy lemon-herb dipping sauce. It’s the kind of relaxed yet impressive dish that feels right at home at a long Easter lunch – something you can slice, share and savour while the table fills up with family, friends and a few extra glasses of wine.
INGREDIENTS
Damper:
- 3 cups self-raising flour
- 1 tsp baking powder
- 1 tsp sea salt
- 80 g cold unsalted butter, cubed
- 1 ½ cups grated tasty cheddar cheese (reserve ½ cup)
- 150 g Tassal Smoked Tassie Salmon – roughly chopped
- 1 ¼ cups milk (plus extra for brushing)
- 2 tbsp fresh chives, finely chopped
- Cracked black pepper
Prawns:
- 475 g Tassal Cooked Aussie Tiger Prawns – peeled, deveined
- 1 tbsp olive oil
- Squeeze of lemon juice
- Salt & 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
INSTRUCTIONS
1. Prepare the Damper
Preheat the oven to 200°C (180°C fan). Line a tray with baking paper. In a large bowl, whisk together self-raising flour, baking powder and sea salt. 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. 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.
2. Shape & Bake
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. Bake for 35–40 minutes, until golden and the base sounds hollow when tapped. Rest for 10 minutes before slicing.
3. Prepare the Prawns (Already Cooked)
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.
4. 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.
5. 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.
