Pumpkin and Fetta Flatbread

Pumpkin and Fetta Flatbread

Just delicious

Features:
    Cuisine:

      These salmon rolls make great party nibbles – serve them up on a board with a vinaigrette dip

      Ingredients

      • For The Salad

      Directions

      Share

      Pumpkin and Fetta Flatbread

      (Visited 3 times, 1 visits today)
      Step 1
      10 min
      Mark as Complete

      Crack the eggs in a mixing bowl, then add the flour to the bowl so it sits in a pile to one side of the eggs. Gently start mixing the eggs with a whisk, then gradually whisk the flour in, little by little, until it's all incorporated. If it gets a bit thick, add some of the milk to loosen it up. Once all the flour is mixed in, add the rest of the milk, 2 tablespoons of oil and a good pinch of salt. Leave for at least an hour before using.

      Step 2
      15 min
      Mark as Complete

      Heat a large non-stick frying pan and melt a knob of butter in it. Pour in a ladleful of batter, swirl the pan around, then pour any loose batter back into the bowl it came from. You should be left with a thin pancake stuck to the pan. Let it cook for a minute or so, flip it over for 30 seconds and then slide it out on to a plate. Repeat until all your batter is used. (It should make about five, so you could use the remainder for breakfast). Let the pancakes cool.

      Step 3
      20 min
      Mark as Complete

      Make a rectangle of double thickness cling film about 40cm x 15cm and lay two pancakes on it side by side, slightly overlapping. Spread them with a thin layer of crème fraîche, lay most of the chives on top, season well with pepper and place a layer of smoked salmon over the top. Use the cling film on one of the long sides of the rectangle to roll the pancakes up tightly like a Swiss roll. Re-wrap in cling film and leave for at least half an hour in the fridge to firm up before slicing into inch lengths and serving with a dip made from the rest of the oil, the lemon juice and salt and pepper. Sprinkle with the remaining chives before serving.

      • 3 Views
      • 20 min
      • Serves 5
      • Medium
      • 200F
      • (1)

      Share it on your social network:

      Or you can just copy and share this url

      Ingredients

      Adjust Servings:
      3
      2 lb
      180 ml
      200mg
      300g
      For The Salad
      200g
      12
      5

      Nutritional information

      20g
      Protein
      15g
      Carbs
      450
      Calories
      3g
      Sugar
      12g
      Fat
      10g
      Sat Fat

      Bookmark this recipe

      You need to login or register to bookmark/favorite this content.

      previous
      Oxtail Soup
      next
      Toffee Honey Saffron Pears with Cointreau Mascarpone Ice-cream