Name: Salmon flatbread
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 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; 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

Someone holding a platter of salmon party nibbles

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

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.