Smoked Salmon, Avocado and Caper Flatbreads
Photography Aaron McLean.
A much quicker version of a pizza, this recipe uses pita breads as an ideal substitute when pulling together a mid-week dinner.
Serves: 4
INGREDIENTS
4 pita breads
200 grams cream cheese, at room temperature
2 teaspoons Dijon mustard
2 cloves garlic, crushed
2 teaspoons dried tarragon
1 red onion, very thinly sliced
200 grams sliced smoked salmon
3 tablespoons capers
½ cup freshly grated Parmesan
sea salt and freshly ground pepper
To serve
½ cup sour cream
1 avocado, sliced
salad leaves
METHOD
Preheat the oven to 200˚C.
Cut the pita breads in half to give you 8 rounds.
Combine the cream cheese, mustard, garlic and tarragon together and season.
Spread the rough side of the bread with the cream cheese mixture and place on a baking tray.
Place half the onion on top then the salmon. Scatter with the remaining onion and the capers then sprinkle with Parmesan, salt and pepper.
Bake for 5-7 minutes until the edges of the bread are lightly golden and crisp.
To serve: Cut into wedges and transfer to plates. Top with a dollop of sour cream and serve with sliced avocado and salad leaves.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.