Regal Cold Smoked Salmon Flatbreads with Caper Crème

Pickled Red Onions

Finely slice the red onion.
In a saucepan, combine the vinegar, water, maple syrup, and salt. Heat over medium-high heat until the sugar dissolves, approximately 3-4 minutes.
Place the sliced onions in a mason jar or bowl. Pour the vinegar liquid over the onions and let them stand for 30 minutes at room temperature.

Caper Crème

In a bowl, combine all the ingredients for the caper crème. Using a hand-held mixer, blend the ingredients until thick and creamy.

Yoghurt Flatbreads

Mix together the flour, yoghurt, baking powder, and salt until a dough ball forms.
On a well-floured kitchen surface, roll the dough ball into a log, then slice it into two. Using a rolling pin, roll out each ball into a thin round, about a few millimetres thick.
Drizzle olive oil into a pan and fry each flatbread on a hot pan until golden and cooked through, a few minutes on each side.

To Serve

Spoon caper crème on top of each flatbread and spread it with the back of a spoon.
Drain the pickled red onions from the liquid and divide across the flatbreads.
Add slices of cold-smoked salmon, arugula, and a squeeze of any remaining lemon juice.

Season with ground pepper.