Smoked Salmon and Cream Cheese Flatbread

METHOD

Step 1

Preheat the oven to 200°C. Knead and roll out the dough - following packet instructions. Then scatter over the lemon zest and sea salt and give it one final roll. Place the dough on an oiled baking tray and give it a good drizzle of olive oil on top.

Step 2

Bake for 13-15 minutes or until it’s crispy and golden on top. Allow the flatbread to cool on a wire rack.

Step 3

In a medium-size bowl, add the cream cheese, fresh dill, lemon zest and juice, some of the baby capers, and a good crack of pepper. Mix until well combined.

Step 4

On a large serving board, place on the cooled flatbread, dollop the cream cheese mixture over the flatbread.

Step 5

Evenly add Tassal Smoked Salmon, roll and twist the salmon slices to get a flower-like look. Place them on top of the cream cheese, then garnish with a sprinkling of baby capers, lemon zest and fresh dill sprigs.

Step 6

Cut into individual serving pieces. Enjoy!

Ingredients:

150g Tassal Smoked Salmon

250g packet fresh pizza dough ball

250g cream cheese, softened

2 tablespoons fresh dill, finely chopped

1 lemon, zested and juiced

Freshly ground pepper

Sea salt

Olive oil

1 tablespoon baby capers

Fresh dill to garnish

Recipe Credit – Emmylou Loves