SMOKED SNOEK MOUSSE

Directions

• 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.
  PESTO:
  Core, peel and cut the apple into small cubes and
  mix with the basil pesto.
  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
  over mix.
  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.