RECIPES-DETAILS - Le Grec

Flatbread with Smoked Salmon

            
            

Flatbread with Smoked Salmon

            
                  
  • servings: 4
    •               
  • Additional info:
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INGREDIENTS

                             
               
Imperial
Ingredient
 Metric
|| Flatbread: 4 units ||
|| Smoked salmon: 240 g ||
|| Le Grec Dill pickle dip: 200 ml ||
|| Capers or caperberries: 30 g ||
|| French shallot: 40 g, finely chopped ||
|| Pickled onions: 80 g ||
|| Lemon zest: from 1 lemon ||
|| Fresh dill: 10 g ||
              
              

PREPARATION

              
                    
    1. 1. Lightly warm the flatbreads in a pan.
    2. 2. Drain the capers or caperberries.
    3. 3. Zest the lemon.
    4. 4. Finely chop the dill.
    5. 5. Generously spread the Le Grec Dill Pickle dip over the flatbreads.
    6. 6. Evenly distribute the smoked salmon.
    7. 7. Add shallots and pickled onions.
    8. 8. Top with capers/caperberries.
    9. 9. Sprinkle with lemon zest and dill.
    10. 10. Serve whole or cut, as preferred.
                  
              

NOTES

              

                            
              
              
              

© Morehouse Food Canada Ltd. 2017 - All rights reserved.

          
  • 30 min
  • 4
DILL PICKLE DIP

Imperial
Ingredient
 Metric
|| Flatbread: 4 units ||
|| Smoked salmon: 240 g ||
|| Le Grec Dill pickle dip: 200 ml ||
|| Capers or caperberries: 30 g ||
|| French shallot: 40 g, finely chopped ||
|| Pickled onions: 80 g ||
|| Lemon zest: from 1 lemon ||
|| Fresh dill: 10 g ||
    1. 1. Lightly warm the flatbreads in a pan.
    2. 2. Drain the capers or caperberries.
    3. 3. Zest the lemon.
    4. 4. Finely chop the dill.
    5. 5. Generously spread the Le Grec Dill Pickle dip over the flatbreads.
    6. 6. Evenly distribute the smoked salmon.
    7. 7. Add shallots and pickled onions.
    8. 8. Top with capers/caperberries.
    9. 9. Sprinkle with lemon zest and dill.
    10. 10. Serve whole or cut, as preferred.

preparation | servings | difficulty | appreciation

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INGREDIENTS

Imperial
Ingredient
 Metric
|| Flatbread: 4 units ||
|| Smoked salmon: 240 g ||
|| Le Grec Dill pickle dip: 200 ml ||
|| Capers or caperberries: 30 g ||
|| French shallot: 40 g, finely chopped ||
|| Pickled onions: 80 g ||
|| Lemon zest: from 1 lemon ||
|| Fresh dill: 10 g ||

PREPARATION

    1. 1. Lightly warm the flatbreads in a pan.
    2. 2. Drain the capers or caperberries.
    3. 3. Zest the lemon.
    4. 4. Finely chop the dill.
    5. 5. Generously spread the Le Grec Dill Pickle dip over the flatbreads.
    6. 6. Evenly distribute the smoked salmon.
    7. 7. Add shallots and pickled onions.
    8. 8. Top with capers/caperberries.
    9. 9. Sprinkle with lemon zest and dill.
    10. 10. Serve whole or cut, as preferred.

NOTES

LEGEND :

preparation | servings
difficulty | appreciation

Vote for this Recipe

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Cornflake-Crusted Fish Burger

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