Flatbread With Smoked Salmon Asparagus And Crispy Shallots Recipes

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HOMEMADE FLAT BREAD



Homemade Flat Bread image

Get this easy Homemade Flatbread recipe from Food Network, and flavor yours with fresh thyme.

Provided by Food Network

Categories     appetizer

Time 2h15m

Yield 20 servings

Number Of Ingredients 7

1 package active yeast
1/2 teaspoon sugar
1 3/4 cup all-purpose flour
1 teaspoon coarse salt
1 tablespoon fresh thyme leaves
3/4 cup water (might need more)
1 teaspoon oil

Steps:

  • In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
  • Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
  • When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
  • Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

SALMON SCRAMBLE FLATBREADS



Salmon scramble flatbreads image

Try a healthier alternative to smoked salmon and scrambled eggs that's just as delicious, but made with fresh spinach and served on homemade flatbreads

Provided by Sara Buenfeld

Categories     Brunch, Lunch

Time 26m

Number Of Ingredients 8

1 tsp rapeseed oil
90g wholemeal flour, plus extra for dusting
160g baby spinach
3 large eggs
1 tbsp chopped dill, plus extra to serve
1 tsp rapeseed oil
1½ tsp capers, drained and chopped
100g skinless wild salmon, cut into small pieces

Steps:

  • To make the flatbreads, rub the oil into the flour using your fingers. Stir in 60ml warm water with a cutlery knife, then knead briefly on a lightly floured surface until the dough is smooth and elastic. Cut in half.
  • Roll out each half of dough using a floured rolling pin until very thin (about 21cm in diameter). Heat a non-stick frying pan over a high heat, and cook one of the flatbreads for 1 min. Flip and cook on the other side for 30 seconds, pressing it down with a spatula until slightly browned in places and fairly dry without being crisp. Repeat with the second flatbread. Cover both with a tea towel and keep warm.
  • Put the spinach in the pan and cook over a medium heat for 1-2 mins until wilted. Tip into a sieve over a bowl and press out the excess liquid using using the back of a spoon, then roughly chop.
  • Beat the eggs with the dill and plenty of black pepper, then set aside. Rinse the pan and set over a medium heat. Add the capers, then the salmon and stir until the fish just starts to turn opaque at the edges. Pour in the egg mixture, and stir to scramble the eggs. When the salmon is almost cooked through and the egg is almost set, stir in the spinach to heat through. Serve on the warmed flatbreads with the extra dill scattered over and a good grinding of black pepper.

Nutrition Facts : Calories 399 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.6 milligram of sodium

ASPARAGUS AND SMOKED SALMON BUNDLES



Asparagus and Smoked Salmon Bundles image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 4 to 6 side servings

Number Of Ingredients 6

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
  • Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

SMOKED SALMON, GOAT CHEESE, AND ASPARAGUS ROULADE



Smoked Salmon, Goat Cheese, and Asparagus Roulade image

Categories     Appetizer     Low Carb     Goat Cheese     Salmon     Asparagus     Fall     Chill     Shallot     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 20

Number Of Ingredients 6

2 teaspoons olive oil
2 tablespoons chopped shallot
3 ounces soft fresh goat cheese (such as Montrachet), room temperature
1/4 cup trimmed peeled chopped raw asparagus
1/2 teaspoon minced lemon peel
6 ounces thinly sliced smoked salmon

Steps:

  • Heat olive oil in heavy small skillet over medium heat. Add chopped shallot and sauté until beginning to soften, about 1 minute. Transfer to medium bowl. Mix in goat cheese, chopped asparagus, and lemon peel. Season filling to taste with salt and pepper.
  • Place sheet of plastic wrap on work surface. Using 1/5 of salmon, form 6x3-inch rectangle atop plastic, overlapping salmon slightly. Spoon 1/5 of filling along 1 long side of rectangle, leaving 1/2-inch plain border. Using plastic as aid, roll up salmon into tight log. Repeat with remaining salmon and filling, forming 4 more logs. Refrigerate logs until firm, about 2 hours or overnight.
  • Remove plastic from logs. Cut each log crosswise into 4 pieces. Arrange on platter and serve.

SMOKED SALMON FLATBREADS



Smoked salmon flatbreads image

Use a pizza base to create these little canapé-style nibbles with mascarpone, fish, red onion, dill and capers

Provided by Sara Buenfeld

Categories     Lunch, Starter

Time 8m

Number Of Ingredients 6

2 x 150g ready-made thin pizza bases (we used Napolina)
100g mascarpone
120g pack smoked salmon trimmings
1 small red onion , very finely chopped
a few dill sprigs, snipped
2 tsp small caper

Steps:

  • Briefly heat the pizza bases in the oven, microwave or in a dry frying pan. Season the mascarpone and spread onto the bases.
  • Just before serving, scatter over the salmon, red onion, dill and capers, then grind over some black pepper. Put on a board and cut into lengths with a pizza wheel or scissors.

Nutrition Facts : Calories 121 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC



Pan-Seared Asparagus With Crispy Garlic image

Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.

Provided by Ali Slagle

Categories     vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 4

4 garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 bunch asparagus (about 1 pound), ends snapped or trimmed

Steps:

  • Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
  • Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

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