- 2 tbsp crème fraîche
- 3 spring onions, cut into short batons
- 6 baby turnips (see note), peeled and thinly sliced
- 2 oranges, segmented, reserving juice
- 2 tbsp mild-flavoured extra-virgin olive oil
- 100 gm salmon roe (about 2 small jars)
- 2 cups (loosely packed) mint
- 2 cups (loosely packed) shiso (see note)
- 185 ml milk
- 50 gm butter
- 300 gm (2 cups) plain flour
- olive oil, for frying
- 1For flatbread, warm milk and butter in a saucepan over low heat until it reaches 70°C or starts to steam (6-8 minutes). Cool to 50°C, then add flour and 11⁄4 tsp salt and mix until a soft, pliable dough forms. Transfer to a bowl, cover with plastic wrap and rest for 30 minutes. Divide dough into 4 balls, then roll out on a lightly floured bench to 22cm-23cm rounds.
- 2Heat a frying pan over medium-high heat, add 1 tbsp olive oil and fry a flatbread, turning once, until golden brown (4-5 minutes). Repeat with remaining dough, adding oil as needed.
- 3Spread crème fraîche on a serving plate. Layer spring onion and turnip on top and season lightly with salt. Combine orange segments, 2 tbsp orange juice and olive oil in a bowl. Add salmon roe and herbs and toss to dress lightly, then spoon on top of the crème fraîche and vegetables to cover. Serve with flatbread.
Moyle uses hakurei turnips, which are available from select greengrocers, but any baby turnips are fine; substitute peeled and thinly sliced daikon. Shiso is available from select Asian grocers.
Drink suggestion: Delicate white wines from aromatic varieties such as riesling, sémillon or sauvignon blanc work as a neat foil here. Try the brisk yet lightly savoury 2016 The Wine Farm sauvignon blanc. Drink suggestion by: Mike Bennie