Smoked Salmon Flatbread
- First thought that comes to mind: This recipe is quick and simple and guaranteed to impress the guests coming over for dinner or brunch!
- Great for: Making ahead of time, transports well
- Inspiration: Smoked salmon bagel
- Tips & Tricks: Cook the flatbread on a hot skillet uncovered so the bottom is crispy. This is a great way to heat up leftover pizza as well.
- Pairs well with: You can add a little bit of arugula salad dressed with a light vinaigrette right on top of the flatbread or on the side.
3 pieces of flatbread (I used the one from Trader Joes)
Smoke salmon package (the amount will vary depending how much salmon you like)
½ cup of sour cream
3 tablespoon of lemon juice
1 teaspoon of salt
Small plastic squirt bottle
1 stick of cream cheese
2 tablespoon of finely chopped red onions
1 tablespoon of finely chopped capers
Pinch of lemon zest
Salt and pepper to taste
- Prepare the dressing. Combine the sour cream, lemon juice and salt in a bowl. Combine well. The consistency should be smooth and should be thin enough to squirt through a bottle but not too liquidy or runny. Put the mixture in a plastic squirt bottle and set aside.
- For the spread, add the chopped red onion, chopped capers, and lemon zest to the cream cheese mixture. Stir until combined well. It may be easier If you let the cream cheese rest at room temperature for 15 minutes.
- To assemble the flatbreads, spread the cream cheese on the bread. Lay on the smoked salmon pieces.
- When ready to serve, heat a non-stick skillet on the stovetop to medium high heat. Once hot, place the smoke salmon flatbread on the skillet. Do not cover and let it cook for 2-3 minutes (depending on your stove). You only want to cook the flat bread on one side and remove once the bottom is crispy.
- Place on plate and drizzle with the sour cream dressing. Slice and serve.
- This recipe is so easy to make and is no fail. It will leave impress your guests and leave them wondering… “Why didn’t I think of that?”