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Recipes to serve 4 people
STARTER

Smoked salmon flatbread, egg & parsley salad

Egg & Parsley Salad:

3 x Free Range Eggs
50g Flat Leaf Parsley
Olive oil
Salt & Pepper

Method;

1. Boil the eggs for 7 minutes
2. Cool the eggs under running cold water
3. Peel and coarsely chop the egg
4. Season with salt & pepper and a dash of olive oil
5. Stir in all the chopped parsley
6. Set aside in fridge
…………………………
Flatbread:

500g flour
1 t-spoon Salt
1 t-spoon Sugar
1.5 t-spoon Yeast
1.5 Cups Warmed Water
Olive oil
Garlic oil

Method;

1. Mix all the ingredients together
2. Beat on slow to medium setting on your food mixer for 5minutes
3. Transfer to fridge for minimum 1 hour to rest
4. Separate dough in balls (size as required) and stretch out by hand
5. Brush breads lightly with olive oil
6. Place on smoking hot griddle pan for a minute, until scored.
7. Turn breads over and repeat griddling
8. Place breads on tray in oven for 2 minutes on high heat.
9. Brush with garlic oil
10. Ready to serve
…………………………

200g Sliced Smoked Salmon (MSC Certified farmed salmon)

Assembly;
1. Place the smoked salmon over the warm flatbreads with egg & parsley salad on top
2. Drizzle with olive oil to taste