Smoked Salmon Breakfast Flatbread

A breakfast flatbread... genius! Janine Ratcliffe from Olive Magazine has come up with some of our all time favourite recipes and this one will help to showcase some of our new local products. Check out the original here. Because we also stock Cider & Apple Cured Salmon from Macneil's Smokehouse, and a wide selection of Risbury Rapeseed Oils, this flatbread can be taken in so many directions.

Ingredients

• 300g Strong bread flour
• 1 tsp Caster sugar
• 1 tsp Sea salt flakes
• 7g Sachet fast-action dried yeast
• 1 tbsp Natural yoghurt
• 1 tbsp Olive Oil
• 175ml Warm water

• 200g Soft cheese
• 100ml Sour cream
• 1 Shallot, finely chopped
• 2 tbsp Tarragon, finely chopped
• 2 tbsp Chives, finely chopped
• 1 Lemon, zested and cut into wedges
• 200g MacNeil's Smoked Salmon
• 1/2 Red onion, finely sliced
• Handful of Rocket
• Baby capers or Black Lumpfish Caviar
• Risbury Cold-Pressed Rapeseed Oil with Lemon/Chilli/Oak Smoked