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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.