For a sophisticated starter, take your salmon on crackers with cream cheese to the next level with flatbreads, dill-and-caper crème fraîche and homemade pickled onions.
1 tsp Lakanto Baking Blend or caster sugar
1 Tbsp red wine vinegar
½ small red onion, thinly sliced into rings
Sea-salt flakes and freshly ground black pepper, to season
200ml tub crème fraîche
2 Tbsp finely chopped dill
1 Tbsp finely chopped baby capers
250g smoked salmon slices
Thinly sliced cucumber, watercress sprigs and lemon wedges, to serve
1⅔ cups plain flour
1 cup Greek yoghurt
1 tsp sea-salt flakes
2 Tbsp olive oil
To make flatbread, put plain flour, yoghurt and salt in a large bowl and stir until combined. Transfer to a lightly floured bench and knead until a smooth dough forms. Stand on a tray, covered with a clean tea towel, for 20 minutes.
Divide dough into 3 equal portions. Roll each portion into 17 x 30cm ovals. Brush both sides with oil.
Heat a large frying pan over medium-high heat. Cook flatbread for 2-3 minutes on each side, or until golden brown. Remove. Cool slightly.
Meanwhile, dissolve baking blend or caster sugar in vinegar in a small bowl. Add onion, season with salt and stir to combine. Set aside for 10 minutes, occasionally stirring, or until pickled. Drain.
Whisk crème fraîche in a bowl until thickened. Stir in dill
and capers. Season. Mix well.
To serve, spread crème fraîche mixture over flatbreads. Top with salmon, pickled onion, cucumber and watercress. Season with pepper, slice and serve with lemon wedges.