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
½ cup sour cream
1 avocado, sliced
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.