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
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