Flatbread (3)

Barbecued Flatbreads with Regal Smoked Salmon & Salsa Verde

4 Stars Based on 4 reviews
  • Serves 6
  • Preparation time 30 mins
  • Cooking time 15 mins
  • Difficulty Medium

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  • 250g Self-raising Flour
  • 1/2 tsp baking powder
  • 125g plain yoghurt
  • 1 Tbsp olive oil, plus extra for grilling
  • 1 tsp salt

Salsa Verde:
  • 3 Tbsp parsley, chopped
  • 3 Tbsp chives, chopped
  • 1 Tbsp capers, chopped
  • 1 Tbsp gherkins, chopped
  • 1 garlic clove, minced
  • 4 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1 Tbsp
  • rock salt and ground black pepper

To Serve:
  • 400g Regal Cold Smoked Salmon
  • 250g cream cheese
  • 1 shallot, thinly sliced
  • rock salt and ground black pepper


In a bowl, combine all the flatbread ingredients and 1 and ½ tablespoons of water. Knead the dough until smooth then set aside for 30 minutes.

Meanwhile, place the salsa verde ingredients in a jar. Place the lid on and shake to combine.

On a lightly floured surface, divide the dough into 6 even pieces. Use a rolling pin to shape them into flatbreads.

Heat the barbecue grill and brush the flatbreads with extra olive oil. Grill the flatbreads for 1-2 minutes on each side or until golden and puffed up.

Spread cream cheese on the flatbreads, top with ribbons of smoked salmon, sliced shallot and finish with a generous drizzle of salsa verde.


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