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Potato Flatbreads with Salmon & Raisins

Prep: 15 minutes plus cooling
Cook: 5 minutes
Serves: 2 or 4 as a starter


For the flatbreads:

450g potatoes, cut into small chunks

100g white spelt flour

½ tsp salt

1 large egg, beaten

Oil for frying

100g soured cream

1 large gherkin, finely diced 

50g California Raisins

100g pack smoked salmon

1 large egg, soft boiled and quartered

2-3 sprigs dill, leaves only


Boil the potatoes for 10 minutes until tender, drain and allow to cool. Mash well and mix in the flour, salt and egg to form a dough. Divide into 4 and pat into flat rounds approx. 12cm diameter with floured hands. Heat a little oil in a frying pan and fry 2 at a time for 1 minute on each side until golden.

Meanwhile, mix together the soured cream, gherkin and half the raisins, spoon over the flatbreads and top with the salmon, egg and dill then sprinkle with remaining raisins and black pepper.

Cooks tip

Try adding chopped dill to the potato mix for extra flavour. These flatbreads can be made in advance and reheated when required. Alternatively, oven bake at 220oC, gas mark 7 for 15-20 minutes.