Smoked Salmon Flatbreads

Serves
BoneBoneBoneBoneBone
Cooks In
Cooking Time 10 mins

Ingredients

200g Scotty Brand Smoked Salmon
300g crème fraiche
1 unwaxed lemon
3 tablespoons of capers
Handful of dill

Flatbreads:
250g Strong White Flour
1tsp Sugar
4g Instant Dry Yeast
90g Greek Yogurt
150g Water - Lukewarm
7g Salt
15g Olive Oil
Handful of chopped Parsley

METHOD

  1. Combine water, yeast, sugar and yogurt in a small jug and mix well, leaving for 10-15 minutes to let yeast activate.

  2. Slowly mix in liquid with flour in a large bowl then add in salt, olive oil and parsley.

  3. Knead for 10 minutes, divide into balls and set aside for 10 minutes to prove.

  4. Heat up large pan and while it's heating up, roll out dough balls into circles and brush with a little olive oil. Place on flatbread on pan and cook for 60-90 seconds before flipping over and cooking for another 30 seconds on the other side.

  5. Add the grated zest of one lemon into the crème fraiche and squeeze in the juice of half a lemon as well.

  6. Chop the dill leaving some aside for garnish and add to crème fraiche.

  7. Spread the crème fresh over the flatbread, then tear the salmon into small ribbons and layer on top of the crème fraiche.

  8. Finish the flatbread by sprinkling on the capers, leftover dill, and finish with the squeeze of lemon juice.

This recipe was created & photographed by Giraffe’s Food Adventure.

BACK TO RECIPES

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Pea and Salmon Risotto

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