Smoked Salmon and Crème Fraîche Spring Onion Wrap

In China, a national snack is Tsong-Yo Ping, which is spring onion flatbread. It can be served in many different ways, wrapped around a Chinese Mushroom Omelet, for example. I’m a big fan of smoked salmon – especially the wild Alaskan variety, preferably oak smoked. Whichever variety you choose, a few slices on Tsong-Yo Ping with a dollop of crème fraîche and chopped chives makes an unforgettable appetizer or snack.

Preparation: 20 minutes
Cooking time: 10 minutes

Ingredients

  • 8 slices smoked salmon (preferably oak-smoked wild Alaskan)
  • ¾ cup crème fraîche
  • small bunch of chives, finely chopped
  • salt and freshly ground black pepper

For the Flatbread (makes 4 large)

  • 1 cup all-purpose flour plus extra for kneading
  • 2 pinches of salt
  • cup plus 2 tablespoons hot water
  • dab of olive oil
  • tablespoons toasted sesame oil
  • 1 spring onion, finely chopped
  • 4 tablespoons olive oil

Method

  1. For the flatbread, combine the flour and salt in a bowl, stir in the hot water and work into a dough. Turn out on a floured surface and knead for 5 minutes until the dough is smooth and elastic looking. Oil the surface with a little olive oil. Place in a floured bowl and cover with a damp tea towel and let it rest at room temperature for 20 minutes.
  2. Take the dough and roll into a long roll then divide it into 4 equal pieces. Roll each one into a ball using the palm of your hand and then flatten out with a rolling pin into a small disk. Brush with sesame oil and sprinkle some finely chopped spring onion. Reform them into balls again then roll into flat disks about ¼ in thick.
  3. Heat a wok or pan over high heat, add 1 tablespoon of olive oil (no need to use any oil if you have a non-stick pan, just dry heat it); heat the flat dough until golden brown turning them over to cook them on both sides. Keep each one warm covered with foil while you make the rest.
  4. Place 2 slices of salmon on each flatbread, top with crème fraîche and chives, season with salt and freshly ground black pepper, wrap up and enjoy.

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