how to make

Smoked Salmon and Pesto Flatbread

by

Health

Time

25m

Cost

Nutrients

311 kcal

Carbs 34 grams

Sugars 1 grams

Total Fats 12 grams

Saturates 3 grams

Fibers 4 grams

Proteins 16 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 25% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
More than 75% of recommended intake for a meal
Fibers, Proteins
More than 75% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts
  • Gluten
  • Dairy
  • Fish

Servings

3

swipe up for ingredients

Ingredients List

White Flour70g
Wholemeal Flour80g
Dry Yeast0.3tsp
Salt0.5tsp
Oregano0.5tsp
Rosemary0.5tsp
Thyme0.5tsp
Brown Unrefined Sugar0.5tsp
Extra Virgin Olive Oil1tbsp
Water100mL
Basil Pesto40g
Smoked Salmon120g
Parsley10g

STEP 1

Mix white flour, wholemeal flour, dry yeast, salt, oregano, rosemary, thyme and sugar in a bowl.

Add extra virgin olive oil and stir well.

Ingredients List

White Flour70g
Wholemeal Flour80g
Dry Yeast0.3tsp
Salt0.5tsp
Oregano0.5tsp
Rosemary0.5tsp
Thyme0.5tsp
Brown Unrefined Sugar0.5tsp
Extra Virgin Olive Oil1tbsp
Water100mL
Basil Pesto40g
Smoked Salmon120g
Parsley10g

STEP 2

Form a well in the mix, add the warm water and incorporate all with a spoon.

Move the dough to a floured worktop and knead it for at least 2 minutes.

Ingredients List

White Flour70g
Wholemeal Flour80g
Dry Yeast0.3tsp
Salt0.5tsp
Oregano0.5tsp
Rosemary0.5tsp
Thyme0.5tsp
Brown Unrefined Sugar0.5tsp
Extra Virgin Olive Oil1tbsp
Water100mL
Basil Pesto40g
Smoked Salmon120g
Parsley10g

STEP 3

Roll the dough into a ball, transfer to a bowl greased with oil and cover with a damp cloth.

Ingredients List

White Flour70g
Wholemeal Flour80g
Dry Yeast0.3tsp
Salt0.5tsp
Oregano0.5tsp
Rosemary0.5tsp
Thyme0.5tsp
Brown Unrefined Sugar0.5tsp
Extra Virgin Olive Oil1tbsp
Water100mL
Basil Pesto40g
Smoked Salmon120g
Parsley10g

STEP 4

Keep the bowl warm for at least 1 hour or until it doubles in volume.

You can wrap it in a wool blanket or place it in the oven with the light on.

Ingredients List

White Flour70g
Wholemeal Flour80g
Dry Yeast0.3tsp
Salt0.5tsp
Oregano0.5tsp
Rosemary0.5tsp
Thyme0.5tsp
Brown Unrefined Sugar0.5tsp
Extra Virgin Olive Oil1tbsp
Water100mL
Basil Pesto40g
Smoked Salmon120g
Parsley10g

STEP 5

Once done, work the dough on the floured worktop to reduce excess air, and pinch off as many balls as the number of servings.

Flatten down the dough balls to 5 mm (0.2 inches) thickness.

Ingredients List

White Flour70g
Wholemeal Flour80g
Dry Yeast0.3tsp
Salt0.5tsp
Oregano0.5tsp
Rosemary0.5tsp
Thyme0.5tsp
Brown Unrefined Sugar0.5tsp
Extra Virgin Olive Oil1tbsp
Water100mL
Basil Pesto40g
Smoked Salmon120g
Parsley10g

STEP 6

Drizzle some oil in a skillet and and cook the flatbread for 3 minutes on each side.

Ingredients List

White Flour70g
Wholemeal Flour80g
Dry Yeast0.3tsp
Salt0.5tsp
Oregano0.5tsp
Rosemary0.5tsp
Thyme0.5tsp
Brown Unrefined Sugar0.5tsp
Extra Virgin Olive Oil1tbsp
Water100mL
Basil Pesto40g
Smoked Salmon120g
Parsley10g

STEP 7

Once cooked, spread each portion of flatbread with two teaspoons of basil pesto, and sprinkle with smoked salmon strips.

Finish off with some fresh chopped parsley.

Ingredients List

White Flour70g
Wholemeal Flour80g
Dry Yeast0.3tsp
Salt0.5tsp
Oregano0.5tsp
Rosemary0.5tsp
Thyme0.5tsp
Brown Unrefined Sugar0.5tsp
Extra Virgin Olive Oil1tbsp
Water100mL
Basil Pesto40g
Smoked Salmon120g
Parsley10g

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