Barbecued Flatbreads with Regal Smoked Salmon & Salsa Verde
Ingredients
Flatbreads:
- 250g Self-raising Flour
- 1/2 tsp baking powder
- 125g plain yoghurt
- 1 Tbsp olive oil, plus extra for grilling
- 1 tsp salt
Salsa Verde:
- 3 Tbsp parsley, chopped
- 3 Tbsp chives, chopped
- 1 Tbsp capers, chopped
- 1 Tbsp gherkins, chopped
- 1 garlic clove, minced
- 4 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 Tbsp gherkin brine
- rock salt and ground black pepper
To Serve:
- 400g Regal Cold Smoked Salmon
- 250g cream cheese
- 1 shallot, thinly sliced
- rock salt and ground black pepper
Method
In a bowl, combine all the flatbread ingredients and 1 and ½ tablespoons of water. Knead the dough until smooth then set aside for 30 minutes.
Meanwhile, place the salsa verde ingredients in a jar. Place the lid on and shake to combine.
On a lightly floured surface, divide the dough into 6 even pieces. Use a rolling pin to shape them into flatbreads.
Heat the barbecue grill and brush the flatbreads with extra olive oil. Grill the flatbreads for 1-2 minutes on each side or until golden and puffed up.
Spread cream cheese on the flatbreads, top with ribbons of smoked salmon, sliced shallot and finish with a generous drizzle of salsa verde.
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