Smoked salmon breakfast flatbread
- Preparation and cooking time
- Total time
- + proving
- Easy
- Serves 8-10
Ingredients
- 200g soft cheese
- 100ml soured cream
- 1 shallot, finely chopped
- chopped to make 2 tbsp tarragon
- chopped to make 2 tbsp chives
- 1 lemon, zested plus wedges to serve
- 200g smoked salmon
- ½ red onion, finely sliced
- a handful baby capers, (optional)
- a handful rocket
FLATBREAD
- 300g strong bread flour, plus extra for dusting
- 1 tsp caster sugar
- 1 tsp sea salt flakes
- 7g sachet fast-action dried yeast
- 1 tbsp natural yogurt
- olive oil
Method
- STEP 1
To make the flatbread, combine the flour, sugar, salt and yeast in a large bowl. In another bowl, mix together the yogurt, 1 tbsp olive oil and 175ml warm water, then gradually mix into the flour to form a soft dough. Tip out onto a lightly floured worksurface and knead for 8-10 minutes until smooth and springy (try not to add too much extra flour when kneading). Put the dough into a bowl, cover and leave it to rise for 1 hour or until it has doubled in size.
- STEP 2
Heat the oven to 220C/fan 200C/gas 7. Tip the dough out onto a worksurface, then roll into a 25cm x 35cm rectangle. Put on a large baking sheet. Brush all over with olive oil and bake for 15-20 minutes or until puffed and golden. Cool on a rack.
- STEP 3
Mix together the soft cheese, soured cream, shallot, herbs and lemon zest, then season with a little salt and plenty of black pepper.
- STEP 4
When the bread has cooled to just-warm, spread the cheese mix all over it. Drape the salmon on top and scatter with red onion, capers (if using) and rocket. Season again and serve cut into squares with the lemon wedges to squeeze over.
