Sift flour into a large bowl and stir in salt, yeast and parmesan. Put 200ml (7fl oz)
hand-hot water into a jug with the oil. Working quickly, add the wet ingredients to the flour and mix to a dough. Add a little extra water if it looks too dry. Tip out on to a work surface and knead for 5-10min until smooth. Alternatively, put the ingredients into a freestanding mixer and knead until smooth.
Step 2
Put into a lightly oiled bowl and cover with clingfilm. Leave to rise in a warm place for 45min.
Step 3
Preheat oven to 200°C (180°C fan) mark 6. Lightly oil two large baking sheets. Pinch off walnut-sized pieces of dough and roll into thin 15cm (6in) lengths. Transfer to baking sheets. Brush with beaten egg and sprinkle with poppy seeds. Bake for 12-15min until golden and cooked. Allow to cool on a wire rack.
Step 4
Cut salmon lengthways into slices. Hold a few pieces of watercress along the top of a breadstick and wrap a salmon slice around it. Arrange in glasses and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
