Jamie Magazine
By Laura Fyfe
Ingredients
200g wholegrain spelt flour, plus extra to dust
2 teaspoons gluten-free baking powder
½ teaspoon sea salt
¼ teaspoon sugar
100ml buttermilk
1 tablespoons sunflower oil
1 large free-range egg
1 shallot
quality smoked salmon, from sustainable sources
150g ricotta cheese
50g rocket
2 teaspoons baby capers
1 wedge of lemon
Method
- Preheat the oven to 200ºC/gas 6.
- Combine the flour, baking powder, sea salt and sugar in a bowl. Beat the buttermilk, oil, egg and 100ml water together, then mix the wet ingredients into the dry.
- On a dusted surface, roll the dough out to 1cm thick.
- Peel and finely dice the shallot.
- Bake on a dusted baking tray for 15 minutes, then remove and top with the chopped shallot and the remaining ingredients. Serve with a good pinch of pepper, and the lemon wedge on the side for squeezing over.
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