Flatbread with Cream Cheese, Smoked Salmon Trout and Watercress
The crème de la crème!
- Yields: 1 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 15 mins
1 tsp (5 ml) salt
1 tsp (5 ml) yeast
1 tsp (5 ml) sugar
1 Tbsp (15 ml) olive oil
1 C (250 ml) tepid water
2 Tbsp (30 ml) fresh lemon juice
3 Tbsp (45 ml) chopped chives
freshly milled pepper
100 g smoked salmon trout ribbons
1 C (250 ml) watercress leaves
extra virgin olive oil
Add the flour, salt, yeast and sugar to a mixing bowl. Combine the oil and warm water. Make a well in the centre of the dry ingredients and slowly add the liquid, mixing with a wooden spoon all the while until it clumps together. Remove from the bowl and knead on a floured surface for about 5 minutes or until smooth and elastic. Place back into the bowl, cover and allow to proof in a warm place for about 30 minutes.
Preheat the oven to 230 ˚C. Lightly grease a baking tray.
Press the dough flat on the baking tray and prick a few holes in it. Bake for about 15 minutes, until golden and slightly crisp. Keep to one side to cool slightly.
In the meantime, combine the cream cheese, lemon juice, chives and pepper. Spread the cream cheese mixture on the flatbread. Scatter with slices of salmon and watercress leaves. Drizzle with olive oil and season with pepper.
Cut into squares and serve immediately with a crisp apple and fennel salad.