Method

• 1.
  For the bread, place 1 tsp fine salt, powders, flour and yeast in a stand mixer fitted with the dough hook and stir to combine. Add water, milk and butter and beat on medium speed for 6 minutes, or until dough is smooth and elastic. Cover bowl with plastic wrap and place in a warm place to prove for 1 hour, or until doubled in size.
• 2.
  Meanwhile, place vinegar, 1 tsp fine salt, sugar and seeds in a medium bowl with 2 tbs water. Stir until sugar and salt dissolve, then add the onion and toss to combine. Set aside for at least 30 minutes, to pickle.
• 3.
  For the spread, place all ingredients in a medium bowl and stir until well combined. Season to taste.
• 4.
  Line a tray with paper towel. Arrange grated zucchini in a thin layer and cover with paper towel, pressing down. Stand for 15 minutes to absorb excess water.
• 5.
  Turn dough onto a lightly floured bench. With lightly floured hands, roll out dough to a rough 25cm circle. Scatter zucchini and cheese over dough and knead until zucchini and cheese are evenly dispersed. Divide dough into 12 portions and roll each portion into a ball. Grease a 24cm round cake pan. Arrange balls in a circle in pan, leaving a small space between each. Cover pan with plastic wrap and place in a warm place to prove for 30 minutes.
• 6.
  Preheat oven to 220°C/200°C fan-forced.
• 7.
  Bake bread for 30 minutes, or until golden. Turn out onto a wire rack to cool for at least 15 minutes.
• 8.
  To serve, drain onion and arrange on a board with salmon, avocado, radish, eggs, caperberries and lemon. Serve alongside the zucchini bread and cheese spread.