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Seeded Flatbread and Roe

INGREDIENTS

  • Toasted pumpkin seeds, sesame seeds
  • Smoked roe cream
  • Salmon roe
  • Chives

FLATBREAD makes 8

  • 120g flour
  • 8.5g dried yeast
  • 8.5g sugar
  • 230ml water (warm 32 degrees)
  • 4g salt
  • 30ml olive oil
  • 240g bread flour
  • 30g Sourdough starter
  1. Mix flour, yeast, sugar and warm water in a bowl until smooth, leave to prove for 15 minutes until frothy.
  2. Mix in rest of ingredients and need on bench for 5 minutes until nice and soft.
  3. Allow to prove for 1.5 hours.
  4. Knock back air and place in airtight container in the fridge overnight.
  5. Divide into balls and let prove again for 45 minutes.
  6. Roll out to 2mm thick.
  7. Cook in pan.

SMOKED ROE CREAM

  • 115g smoked cod roe
  • 100g water
  • 25g lemon juice
  • 5g salt
  • 300g sunflower oil
  1. Blend together everything except oil.
  2. Slowly add in oil like mayonaisse.

PINE NUT PRALINE

  1. Heat pine nuts in ovenat 180 degree until ¾ roasted.
  2. Place in blender and blend until smooth praline is reached.
  3. Season with salt and a touch of vinegar.

SEED MIX (all toasted)

  • Pumpkin seeds
  • Sesame seeds
  • Sunflower seeds
  • Poppy seeds

TO SERVE

  1. Warm flatbread on grill, cover in praline and then cover in seeds and a little salt.
  2. Place ring mould on plate and pipe in smoked cod roe, cover in salmon roe and sliced chives.
  3. Cut flatbread and arrange next to roe.
flatbread tom halpin
Tom Halpin About Author

Tom Halpin is an Australian born Chef focusing on local and unique flavor combinations. He cooks primarily from the grill and uses his extensive knowledge through travelling for inspiration.