Rye Flatbreads with Hot Smoked Salmon and Quick Pickle

Making your own flatbreads is easy and impressive, and they make an ideal base for these Scandi-inspired flavours. Hands-on-time 30min, plus cooling. Cooking time about

25min. Serves 4

150g (5oz) wholemeal rye flour 150g (5oz) strong white flour, plus extra to dust 1tsp bicarbonate of soda 200g (7oz) natural yogurt 150g (5oz) crème fraîche About 100g (3½oz) radishes, thinly sliced 4 hot smoked salmon fillets, about 300g (11oz), skinned 1 lemon Small handful dill, finely chopped for the pickle ½ red onion, thinly sliced 1 small cucumber, peeled into ribbons 1tbsp white wine vinegar 1tbsp caster sugar

1 To make the pickle, in a bowl, mix all the ingredients with some seasoning and set aside until needed.

2 In a large bowl, mix the flours, bicarbonate of soda and ½tsp fine salt. Stir in the yogurt and 50ml (2fl oz) water and bring together to a soft dough. Divide into quarters. Lightly dust a work surface with flour and roll each quarter into a rough 23cm (9in) round. Prick each round well with a skewer or fork.

3 Heat a large dry frying pan over medium-high heat. Fry the flatbreads one by one for 2-3min per side until cooked through. Allow to cool.

4 Mix crème fraîche with some seasoning and spread on flatbreads. Sprinkle with radishes and flake over salmon. Squeeze over lemon juice, sprinkle with dill and serve with pickle.

PER SERVING (with pickle) 614cals, 31g protein, 24g fat (12g saturates), 66g carbs (12g total sugars), 8g fibre