Smoked salmon breakfast flatbread

40 MINUTES + PROVING SERVES 8-10 | EASY | LC

If you don’t have much time, you could use shop-bought focaccia or any other flat, puffy bread instead.

soft cheese 200g soured cream 100ml shallot 1, finely chopped tarragon chopped to make 2 tbsp chives chopped to make 2 tbsp lemon 1, zested plus wedges to serve smoked salmon 200g red onion Ω, finely sliced baby capers a handful (optional) rocket a handful FLATBREAD strong bread flour 300g, plus extra for dusting caster sugar 1 tsp sea salt flakes 1 tsp fast-action dried yeast 7g sachet natural yogurt 1 tbsp olive oil

• To make the flatbread, combine the flour, sugar, salt and yeast in a large bowl. In another bowl, mix together the yogurt, 1 tbsp olive oil and 175ml warm water, then gradually mix into the flour to form a soft dough. Tip out onto a lightly floured worksurface and knead for 8-10 minutes until smooth and springy (try not to add too much extra flour when kneading). Put the dough into a bowl, cover and leave it to rise for 1 hour or until it has doubled in size. • Heat the oven to 220C/fan 200C/gas 7. Tip the dough out onto a worksurface, then roll into a 25cm x 35cm rectangle. Put on a large baking sheet. Brush all over with olive oil and bake for 15-20 minutes or until puffed and golden. Cool on a rack.

• Mix together the soft cheese, soured cream, shallot, herbs and lemon zest, then season with a little salt and plenty of black pepper. • When the bread has cooled to just-warm, spread the cheese mix all over it. Drape the salmon on top and scatter with red onion, capers (if using) and rocket. Season again and serve cut into squares with the lemon wedges to squeeze over.

PER SERVING (10) 317 KCALS | FAT 15.3G SATURATES 6.1G | CARBS 25.2G | SUGARS 2.5G FIBRE 1.5G | PROTEIN 18.9G | SALT 2.3G