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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.