Spinach focaccia with salmon and keta tartare

This open sandwich is visually stunning due to the contrast of colours, but more importantly it tastes amazing. Makes 16 Preparation time: 30 minutes, plus rising and cooling Cooking time: 20 minutes 400g skinless Scottish salmon fillet, finely diced 3-4 tbsp créme fraîche 70g capers, rinsed 2tbsp finely chopped flat-leaf parsley 2tbsp finely chopped dill, plus extra to garnish 100g keta (salmon roe) freshly ground black pepper 500g strong white bread flour 2tsp salt 2 x 7g sachets fast-action dried yeast ½ tsp freshly grated nutmeg 2tbsp olive oil, plus extra for oiling and drizzling 300ml cold water 200g spinach purée sea salt flakes

First, make the focaccia. Put the flour, salt, yeast, nutmeg, oil and 250ml of the water into a large bowl. Using your hands or a wooden spoon, gently combine to form a dough, then knead in the bowl for 5 minutes, gradually adding the remaining water and spinach purée.

Turn the dough out on to an oiled work surface and continue kneading for a further 5 minutes. Return the dough to the bowl, cover with clingfilm and leave to rise in a warm place for about 30 minutes, or until doubled in size.

Line two baking sheets, 20 x 26cm with baking paper. Turn the dough out on to the work surface and divide into two equal pieces. Using your hands, press the dough into the prepared baking sheets, making sure it reaches into the corners.

Cover with clingfilm and leave to rise for an hour. Preheat the oven to 220°C

Using your fingertips, create little dimples all over the focaccia, then drizzle with olive oil and add a good sprinkling of sea salt flakes. Bake in the oven for 20 minutes until golden. Drizzle with more oil while still hot, then transfer to cooling racks and leave to cool.

Meanwhile, put the salmon, créme fraiche, capers and herbs into a bowl and season with pepper. Mix well, then gently fold in the keta. Cover with clingfilm and chill in the refrigerator until required.

Cut the focaccia into 16 rectangles, each about 10x5cm. Using two spoons, scoop a quenelle of salmon tartare on to each piece of bread. Garnish with dill and chill until ready to serve.