Ingredients
1 tsp Lakanto Baking Blend or caster sugar
1 Tbsp red wine vinegar
½ small red onion, thinly sliced into rings
Sea-salt flakes and freshly ground black pepper, to season
200ml tub crème fraîche
2 Tbsp finely chopped dill
1 Tbsp finely chopped baby capers
250g smoked salmon slices
Thinly sliced cucumber, watercress sprigs and lemon wedges, to serve
Flatbread
1⅔ cups plain flour
1 cup Greek yoghurt
1 tsp sea-salt flakes
2 Tbsp olive oil
Method
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To make flatbread, put plain flour, yoghurt and salt in a large bowl and stir until combined. Transfer to a lightly floured bench and knead until a smooth dough forms. Stand on a tray, covered with a clean tea towel, for 20 minutes.
-
Divide dough into 3 equal portions. Roll each portion into 17 x 30cm ovals. Brush both sides with oil.
-
Heat a large frying pan over medium-high heat. Cook flatbread for 2-3 minutes on each side, or until golden brown. Remove. Cool slightly.
-
Meanwhile, dissolve baking blend or caster sugar in vinegar in a small bowl. Add onion, season with salt and stir to combine. Set aside for 10 minutes, occasionally stirring, or until pickled. Drain.
-
Whisk crème fraîche in a bowl until thickened. Stir in dill
and capers. Season. Mix well. -
To serve, spread crème fraîche mixture over flatbreads. Top with salmon, pickled onion, cucumber and watercress. Season with pepper, slice and serve with lemon wedges.
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