Serves 4



250 g packet fresh pizza dough ball

1 lemon zested

Sea salt

Olive oil



250 g cream cheese, softened

2 tablespoons fresh dill, finely chopped

1 lemon, zested and juiced

Freshly ground pepper

1 tablespoon baby capers

Fresh dill sprigs to garnish



With the pizza dough remember to look at the back of the packet for a rising time before cooking, as you don’t want to get caught out as I did…. Oops!

Preheat the oven to 200°C. To make the dough a little fancier, knead and roll out following packet instructions. Finally, scatter over the lemon zest and a good whack of sea salt and give it one final roll. Place the dough on an oiled baking tray and give it a good drizzle of olive oil on top so we get it nice and crispy. Bake for 13-15 minutes or until it’s crispy and golden on top. Allow the flatbread to cool on a wire rack.

Meanwhile, grab a medium-size mixing bowl and throw in the cream cheese, fresh dill, lemon zest and juice, some of the baby capers, and a good crack of pepper. Give it a good mix until well combined.

Grab a large serving board and place on the cooled flatbread, dollop the cream cheese mixture over the flatbread. (We want to cut this after, so divide it evenly over 9 spots) Now with the TASSAL SMOKED SALMON, you want to roll and twist the salmon slices to get a flower-like look. Place them on top of the cream cheese, then garnish with a sprinkling of baby capers, lemon zest and fresh dill sprigs. Cut into individual serving pieces. Enjoy!



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