This recipe yields about 200ml of dressing and can be kept in the refrigerator for 3 days.
15ml honey 60ml apple cider vinegar 125ml oil 45ml greek yoghurt the juice of half a lemon
Add the honey and vinegar to a small bowl and whisk together. Drizzle in the oil, a little at a time while whisking continuously until all the oil has been incorporated. Add the yoghurt and whisk until amalgamated. Finally add the lemon juice and season the dressing with salt. Keep unused dressing in a glass jar in the refrigerator.
1 onion, chopped 250ml dry white wine 750ml water 5ml whole black peppercorns 1 bay leaf 1 lemon, zested and juiced 250g fresh salmon, skin removed 125g smoked salmon, chopped 30ml + 30ml butter, cubed and at room temperature 30ml sour cream 45ml dill/parsley, chopped 15ml capers, finely chopped 15ml olive oil
Add half of the chopped onion, all of the white wine, water and peppercorns to a saucepan. Add the bay leaf and lemon juice and bring the mixture to the boil. Add the fresh salmon to the liquid, reduce the heat and simmer for 10 minutes. Remove the salmon from the liquid and allow it to cool. You may discard the poaching liquid. Gently flake the salmon with your fingers and add it to a bowl. Set aside to cool completely. Add 30ml of the butter to a pan set over medium heat. Add the remaining onion and cook until soft. Now add the lemon zest, smoked salmon, sour cream, dill, capers, olive oil, the remaining 30ml butter and the cooked onion to the flaked salmon. Stir the mixture together to combine evenly but be careful not to mush the salmon. Cover the bowl with plastic wrap and refrigerate for 2 hours. Take the salmon from the fridge and allow 30 minutes for it to come back to room temperature. Serve on crostini or crackers.
The salmon can be kept in the refrigerator for three days. Spoon it into a glass jar, melt about 50g of butter and pour over before sealing with the lid.
Bazlama is known as village bread in Turkey and is a super tender flatbread, very similar to naan. This bread can be cooked in a pan or on an open fire.
12,2ml instant yeast 15ml sugar 310ml warm water 190ml Greek yoghurt 30ml olive oil 10ml salt 4 x 250ml + 125ml flour + extra 60ml parsley, finely chopped
Add the yeast and sugar to the bowl of a stand mixer fitted with the dough hook. Pour in the water and stir to dissolve the sugar. Set aside for 10 minutes, until frothy. Now add the yoghurt, olive oil and salt and whisk together by hand. Add the flour and parsley and turn the mixer on a low speed until the dough comes together. If it is VERY wet you can add another 60ml of flour. Knead the dough in the machine on a medium speed for 5 minutes. Transfer the dough to a work surface and divide into 10 equal pieces. Dust with flour, cover with a tea towel and allow to rest for 15 minutes. Roll each dough portion to a 15cm diameter circle. Brush the tops with olive oil. Place a pan on medium-low heat and allow it to warm up. Slice the first flatbread, oiled side down, into the pan and brush the top with olive oil. Cook the bread for 1minute 40 seconds and flip it over. Cook for another 1 minute 40 seconds. The bread should have bubbles after cooking for the first 1 minute and about 20 seconds. If your bread does not look like the photograph below, turn the heat up a notch. Repeat with the other breads. Keep the cooked flatbreads wrapped in a tea towel until you are ready to serve them.
My Whisk and I 