Grilled Flatbread with Smoked Salmon
Makes 2x10 inch Flat Breads
1 Each Bread Dough Recipe*
2 Each (4 Oz) Pkgs Cold Smoked Salmon
1 Cup Crème Fraiche
1 Each Chives Bunch, finely chopped
3 1/2 Cups AP Flour
1 Cup Water, luke warm
2 Tbsp Dry Yeast
2 Tbsp Honey
1/4 Cup Olive Oil
1/2 Tspn Kosher Salt
2 Parts Heavy Cream
1 Part Buttermilk
1 Each Lemon Zest (optional)
Use a countertop mixer with the dough hook attachment, can also be made by hand. Combine Yeast, Water, Honey, Oil and Salt. Add the flour and mix until the dough is formed. Turn out the dough and kneed to a smooth uniform dough. Place the dough in a bowl in a warm place to proof, this will take a while (about an hour)and is subject to the temperature and yeast, the dough should double in size.
When proofed, knock back and kneed back into a nice ball. Cut into two and form into a “pizza” shape. Rub with olive oil and place on a medium grill. Turn frequently to prevent burning and cook on both sides until light brown about 6 to 10 mins.
Combine the cream and buttermilk, leave in a warm place for 24 hours, I like to add a little lemon zest as well although optional.
Spread crème fraiche over the freshly grilled bread; cover the bread with smoked salmon finish with chopped chives and a spoon of crème fraiche. Enjoy!