Breakfast flatbread recipe with smoked salmon

Smoked salmon breakfast flatbread

Name: Smoked salmon breakfast flatbread
Total time: 40 min
Yield: Serves 8-10
Ingredients: 200g soft cheese; 100ml soured cream; 1 shallot finely chopped; chopped to make 2 tbsp tarragon; chopped to make 2 tbsp chives; 1 lemon zested plus wedges to serve; 200g smoked salmon; ½ red onion finely sliced; a handful baby capers (optional); a handful rocket; 300g strong bread flour plus extra for dusting; 1 tsp caster sugar; 1 tsp sea salt flakes; 7g sachet fast-action dried yeast; 1 tbsp natural yogurt; olive oil

Janine Ratcliffe

Published: November 24, 2019 at 10:30 AM

Save recipe

Serves 8-10

Easy

Total time: 40 mins

+ proving

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Feed a crowd over the festive season with this no-fuss show-off brunch recipe

Low calorie

Skip to ingredients

Alternatives

Complete the dish

If you don't have much time to prepare your brunch, you could use shop-bought focaccia or any other flat, puffy bread instead. Also check out more flatbread recipes, including our Italian flatbread, rosemary focaccia, wholemeal flatbreads.

For more exciting brunch recipes check out our eggy bread, banana bread pancakes and more brunch recipes.

Ingredients

Nutrition

200g soft cheese
100ml soured cream
1 shallot

finely chopped
chopped to make 2 tbsp tarragon
chopped to make 2 tbsp chives
1 lemon

zested plus wedges to serve
200g smoked salmon
½ red onion

finely sliced
a handful baby capers

(optional)
a handful rocket

FLATBREAD

300g strong bread flour

plus extra for dusting
1 tsp caster sugar
1 tsp sea salt flakes
7g sachet fast-action dried yeast
1 tbsp natural yogurt
olive oil

Nutrition: per serving

kcal317

low
fat15.3g
saturates6.1g
carbs25.2g
sugars2.5g
fibre1.5g
protein18.9g
salt2.3g

Method

step 1

To make the flatbread, combine the flour, sugar, salt and yeast in a large bowl. In another bowl, mix together the yogurt, 1 tbsp olive oil and 175ml warm water, then gradually mix into the flour to form a soft dough. Tip out onto a lightly floured worksurface and knead for 8-10 minutes until smooth and springy (try not to add too much extra flour when kneading). Put the dough into a bowl, cover and leave it to rise for 1 hour or until it has doubled in size.
step 2

Heat the oven to 220C/fan 200C/gas 7. Tip the dough out onto a worksurface, then roll into a 25cm x 35cm rectangle. Put on a large baking sheet. Brush all over with olive oil and bake for 15-20 minutes or until puffed and golden. Cool on a rack.
step 3

Mix together the soft cheese, soured cream, shallot, herbs and lemon zest, then season with a little salt and plenty of black pepper.
step 4

When the bread has cooled to just-warm, spread the cheese mix all over it. Drape the salmon on top and scatter with red onion, capers (if using) and rocket. Season again and serve cut into squares with the lemon wedges to squeeze over.

Check out our best Christmas breakfast recipes here...

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue