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Jo Wheatley's Philadelphia flatbread with salmon and dill Jo Wheatley's Philadelphia flatbread with salmon and dill
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Philadelphia flatbread with salmon and dill

This recipe is simple but very tasty – ideal to share with friends. The Philadelphia Salmon and Dill adds a wonderfully fresh and creamy depth of flavour

SERVES
2
PREP
27 MINS
COOK
3 MINS
DIFFICULTY
EASY
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This recipe is simple but very tasty – ideal to share with friends. The Philadelphia Salmon and Dill adds a wonderfully fresh and creamy depth of flavour
Watch how it's made

INGREDIENTS

Ingredients
  • - 100g self-raising flour
  • - 90g low fat Greek yogurt
  • - Pinch of fennel seeds
  • - 60g Philadelphia Salmon and Dill
  • - 1 salmon fillet, cooked and skinned
  • - 15 capers
  • - 1 lemon zested, plus wedges to serve
  • - 1 tbsp dill, chopped
  • - Large handful salad leaves

METHOD

Method 1. Mix the flour, yogurt and fennel seeds in a bowl until it begins to come together. Turn out and knead to a smooth dough, then put back into the bowl and chill for 30 minutes. Roll the chilled dough out very thinly to the size of your largest frying pan (use extra flour if it starts to stick). Heat the pan and cook for 1-1½ minutes on each side until golden.

2. Spread the flatbread with the Philadelphia, then flake over the cooked salmon. Sprinkle over the capers, lemon zest and dill, and serve with the lemon wedges and a green salad.

NUTRITIONAL INFORMATION

Nutritional information
Kcal 370
Fat (g) 11.3
Saturates (g) 4.2
Carbs (g) 42.7
Sugars (g) 4.9
Fibre (g) 2.6
Protein (g) 23.1
Salt (g) 1.3
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Ingredients