Salmon flatbread
- Anna Glover
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Serves 8
Easy
Prep: 15 mins
plus pickling
0 reviews
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An update on the butter board trend, but here, the board becomes an edible base. Perfect for entertaining at Christmas
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Salmon flatbread recipe
Ingredients
Nutrition
-
250g soft cheese
-
½ lemon
zested and juiced
-
4 tsp finely chopped dill
-
1 large Turkish flatbread (ideally rectangular)
-
100g smoked salmon or trout
sliced
-
3 tsp capers
drained
PICKLED ONIONS
-
1 red onion
finely sliced
-
3 tbsp red wine vinegar
-
2 tsp sugar
-
2 tsp coriander seeds
-
2 tsp whole black peppercorns
-
2 tsp dill seeds or fennel seeds
Nutrition: per serving
- kcal210
- fat12g
- saturates6g
- carbs17g
- sugars4g
- fibre2g
- protein8g
- salt0.9g
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Method
-
step 1
Make the pickled onions the day before for really pink onions. Put the ingredients into a bowl, cover with 3 tbsp of boiling water and a pinch of salt. Toss and leave to pickle.
-
step 2
Put the cheese into a bowl with the lemon zest, juice, half the dill and a good pinch of salt and crack of black pepper. Mash with a fork until well combined.
-
step 3
Lay the flatbread on a tray or board and smear teaspoons of the cheese in lines – you can be as neat as you like, creating a pattern, or just dollop in the middle and spread to the sides using a knife.
-
step 4
Scatter over the fish, capers and drained pickled onions, keeping the seeds in to add crunch. Scatter with the remaining dill. Cut into squares or fingers just before serving.
More ways with smoked salmon
Authors
Anna GloverSenior food editor
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