Smoked Salmon Flatbread

1 each par-pressed Flatbread, cooled

84g / 3oz sliced, smoked salmon

8g Creme Fraiche, seasoned with salt & black pepper

16g salmon roe

1 g thinly sliced shallots

1 g Everything Spice blend

less 1 g Squeeze of lemon juice

less 1 g Lemon Zest

less 1 g Picked Dill

less 1 g Minced Chives

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To order:

1. Crisp & lightly warm the par-grilled flatbread on the panini press.

2. Place the smoked salmon slices evenly across the top of the warm flatbread

3. Cut the flatbread into 6 even slices & transfer to the plate.

4. Garnish each slice with a nice squeeze of creme fraiche.

5. Layer across the top of the entire flatbread:

thinly sliced shallots

Everything Spice blend

Squeeze of lemon juice

Lemon Zest

Picked Dill

Minced Chives