Regal Maple Salmon Loaded Flatbreads
- Difficulty: Medium
- Serves: N/A
- Preparation time:
- Cooking time:
- Oven temperature: 180° C
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- 3/4 cup of plain yoghurt
- 1 cup of Self-raising Flour, plus extra for the bench
- 1 teaspoon of sea salt, fine
- 200g of Maple Cold Smoked Salmon Slices
- 250g of cream cheese
- 2 tablespoons of plain yoghurt
- 1 handful of fresh dill, finely chopped (or 1 tsp of dried dill dips)
- pinch of salt
- 2 tablespoons of capers
- 1/4 red onion, small, thinly sliced
- dash of apple cider vinegar
- fresh herbs
Preheat oven to 180 degrees.
Add all flat bread ingredients into a bowl. Mix until it comes together. Dust bench generously with extra flour and top dough out on the bench. Knead until it comes together. Cut into four.
Dust the bench and a rolling pin with flour. Roll the dough out into flat bread, approx. 3mm thick. Repeat with the other three.
Drizzle two baking trays with olive oil and place to flatbreads on top. Brush the top of the flatbreads with extra oil and bake for 15 minutes or until golden.
Once the flat breads are baked, transfer to a wire rack to cool down for 10-15 minutes.
Prepare the toppings:
Whip the cream cheese, greek yogurt, dill and salt together. Set aside
Thinly slice the red onion and place in a bowl. Add a splash of vinegar and mix around. Set aside.
Once the flat breads are cooled down. Spread the whipped cream cheese and top with salmon, capers, red onion and fresh herbs.
Cut the flat breads and serve straight away.
Fun tip: add in any extra herbs and spices of your choice before mixing the dough to put your spin on it!