OVERVIEW
A long table at Belhaven Smokehouse in Dunbar, East Lothian. Flatbreads made from Mungoswells extra-strong flour, hand-stretched and griddled directly on the MiniMax EGG until charred and blistered. Whipped cottage cheese with dill and lemon as the base.
Cold-smoked Belhaven salmon draped over the top. Local farm shop lettuce alongside. Everything from within sight of the sea.
PREPARE THE FLATBREAD DOUGH
Combine the yeast, caster sugar and warm water (not hot, ideally 38°C) in a bowl. Leave for 5 minutes until the yeast begins to foam. Add the flour and fine sea salt and bring together into a shaggy dough.
Turn out onto a surface and knead for 8-10 minutes until smooth, elastic and slightly tacky – the Mungoswells extra-strong flour has high protein content and will feel strong and springy under your hands. This is correct; it gives the flatbread its chew and blister.
Drizzle the olive oil over the dough, fold through, then place in a lightly oiled bowl. Cover and leave in a warm spot for 1 hour until doubled in size.
MAKE THE WHIPPED CHEESE
Place the cottage cheese in a food processor or jug blender. Add the lemon zest and juice, the dill fronds, the grated garlic and the salt and pepper. Blitz for 30-45 seconds until completely smooth, thick and glossy, with no curds visible. It should look and feel like a thick, creamy ricotta.
Taste: it should be sharp from the lemon, herbal from the dill, savoury and rich. Adjust the seasoning if necessary and transfer to a bowl. Cover and refrigerate until service. This can be made several hours ahead.
SET UP YOUR EGG
Set up your EGG for direct cooking with a Cast Iron Searing Grid in place. The target temperature is 280°C-300°C. You need the fierce heat to give the flatbreads their char and blisters.
Divide the proved dough into 8 equal pieces. On a lightly floured surface, roll or stretch each piece as thin as you can without tearing, aim for 3-4mm thick, roughly palm-sized, irregular and oval.
GRILL THE BREADS
Lay directly onto the plancha with the Dome open. Grill for 60-90 seconds until bubbles form and the underside has dark char marks. Flip and cook for 60 seconds on the other side. Remove and stack, covered with a clean cloth to keep them warm and pliable. Work in batches.
Bring everything to the table: warm flatbreads stacked under the cloth, the whipped cottage cheese in its bowl; the Belhaven smoked salmon, sliced on a plate; the little gem lettuce leaves, torn or left whole; the lemon wedges, capers and leftover fresh dill fronds.
ASSEMBLE THE FLATBREADS
To serve, lay a warm flatbread flat, spoon the whipped cottage cheese generously across it and spread to the edges. Lay a few leaves on top. Drape the salmon loosely over – don’t fold it, don’t arrange it neatly, just let it fall. Scatter fresh dill over the top with a squeeze of lemon, a few capers, a and a drizzle olive oil. Eat immediately. This is not a dish that waits.