Ingredients
- 200 g wholegrain spelt flour , plus extra to dust
- 2 teaspoons gluten-free baking powder
- ½ tesapoon sea salt
- ¼ teaspoon sugar
- 100 ml buttermilk
- 1 tablespoons sunflower oil
- 1 large free-range egg
- 1 shallot
- quality smoked salmon , from sustainable sources
- 150 g ricotta cheese
- 50 g rocket
- 2 teaspoons baby capers
- 1 wedge of lemon
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