Smoked Salmon and Fennel Flatbread
Ingredients
For the flatbread:
- 200g strong white bread flour, plus extra for dusting
- ½ tsp fast-action dried yeast
- 1 tsp sea salt
- 125ml lukewarm water
- 1 tsp extra virgin olive oil, plus extra for brushing
For the fennel purée:
- 2 fennel bulbs, sliced
- Olive oil
- 1 tsp fennel seeds
- 2 tbsp crème fraiche
For the pickled red onion:
- 100ml red wine vinegar
- 100ml olive oil
- 1 red onion, finely sliced
To serve:
- 300g smoked salmon
- 4 radishes, finely sliced
- 50g capers
- 20g chopped dill
- Fresh horseradish
Cooking instructions
For the flatbread:
- Put the flour into a mixing bowl, then sprinkle the yeast on one side and the salt on the other. Cover each with a little flour. Make a well in the middle and add the warm water and oil. Mix well with a table knife to make a craggy dough, then transfer to a clean work surface and knead until smooth. This will take about 8–10 minutes. (You can make the dough using a stand mixer fitted with a dough hook, if you prefer).
- Brush the surface of the dough with a little olive oil and place in an oiled clean bowl. Cover with cling film and leave to rise at (warm) room temperature for 45 minutes, until puffed up a little and almost doubled in size.
- Preheat the oven to 220°C/200°C fan/Gas 7. Grease a large baking tray and set aside.
- Divide the dough into four equal pieces. Shape each piece into a ball and roll out on a lightly floured surface to a rectangle or 16cm circle, about 3–5mm thick. Prick the flatbreads all over with a fork, then transfer to the prepared baking tray and bake 3-4 minutes until puffed up and golden brown.
For the fennel purée:
- Heat a little olive oil in a saucepan and add the sliced fennel and fennel seeds. Sweat until very soft.
- Blend the cooked fennel with crème fraiche until smooth.
- For the pickled red onion:
- Bring the red wine vinegar and olive oil to the boil.
- Pour over the red onions and allow them to absorb the vinegar for 15 minutes.
For the pickled red onion:
- Bring the red wine vinegar and olive oil to the boil.
- Pour over the red onions and allow them to absorb the vinegar for 15 minutes.
To serve:
- When the flatbreads have cooled slightly, garnish them with the fennel purée, smoked salmon, pickled onions, capers, some dill and a little freshly grated horseradish.
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