This smoked salmon flatbread is going to be one of the fastest dishes you’ve ever made. Quickly bake your flatbread for about five minutes, then assemble. That’s it!
It has a great combination of flavors: cold smoked salmon, dill infused cream cheese, capers, fresh tomatoes, arugula and a nice squeeze of lemon juice. It’s like your bagels and lox taken to the next level!
This flatbread makes a great lunch or light dinner that comes together in no time, or you can make several of them for your party appetizer spread. They’re so gorgeous everyone will be drawn to them!
Flatbreads are such easy meals, especially if you don’t have to cook any of the toppings in advance. It’s pretty much bake then assemble, or assemble then bake. They’re kinda like lazy pizzas!
Our gorgonzola steak flatbread has made its way into our regular rotation, but this time we wanted something different. After eyeing some cold smoked salmon at the grocery store, we decided to put together this tasty creation.
What is Flatbread?
Flatbread is a bread made with flour and salt along with water, milk, yogurt, or other liquid. It is then rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread.
Flatbreads range from below one millimeter to a few centimeters thick, so that they can be easily eaten without being sliced. Pizza flatbreads, pita bread, even naan bread makes an excellent base for any kind of pizza you have in mind.
Check out our collection of favorite Flatbread Recipes!
Ingredients for Smoked Salmon Flatbread
- Store bought flatbread
- Cold smoked salmon
- Cream cheese
- Fresh Dill
- Lemon Juice
What’s the difference between cold smoked and hot smoked salmon?
Cold smoked salmon is first dry-cured in salt, then smoked below 90 degrees fahrenheit. The temperature is low enough that the fish doesn’t actually cook, so it has a smooth, silky texture.
Hot smoked salmon is wet brined, then smoked above 120 degrees. It has a flaky texture similar to baked salmon, and has a smokier flavor.
Today we are using cold smoked wild nova salmon, as its vibrant red color caught our eye.
How to make Smoked Salmon Flatbread
This really couldn’t get much easier…
Bake your flatbread according to the directions on the package. Ours called for 4-6 minutes at 400 degrees.
While the oven is preheating and the flatbread baking, mix the chopped dill into the cream cheese. We allowed the cream cheese to warm on the counter for 30 minutes, to make it softer and easier to spread.
Once the flatbread is cooked, simply spread the cream cheese all over and arrange your salmon, sliced tomatoes, capers and arugula on top. Give it all a squeeze of lemon juice and serve.
- Try adding some provolone or mozzarella cheese to the flatbread before baking.
- Instead of dill, mix sriracha, chopped chipotle peppers, or even pesto sauce into the cream cheese.
- Replace the cream cheese altogether with goat cheese.
- Some diced avocado or cucumber slices would go great here.
So, are you ready to dig into this beautiful flatbread? We sure relished every bite when we had it for dinner, and it’s definitely going into our file for get togethers. Give it a try, and please leave a star rating and comment when you do!
The world is full of such a variety of great flavors, and we love bringing them all to you. Be sure to subscribe to GypsyPlate, so you’re always in the loop! Until next time…
Smoked Salmon Flatbread, on our Gypsy Plate… enjoy!
Try these other 30 minute or less meals!
Sweet and Sour Meatballs
Ground Beef Tacos
Pork Stir Fry
Egg Roll Soup
Smoked Salmon Flatbread
This smoked salmon flatbread is super quick, like 15 minutes quick, and makes a great lunch, light dinner or party appetizer.
- 1 store bought flatbread
- 4oz cream cheese, softened (see note 1)
- 1 tsp fresh dill
- 1/2 tsp lemon zest
- 4oz cold smoked salmon
- 1/2 tomato, sliced
- 1/2 Tbsp capers
- Arugula, for garnish
- Lemon juice
- Preheat oven to 400°F.
- Bake flatbread 4-6 minutes, until starting to crisp.
- Add dill and lemon zest to cream cheese. Mix well.
- Spread cream cheese mixture on flatbread. Arrange salmon, tomatoes, capers and arugula on top. Squeeze on lemon juice and serve.
- Remove cream cheese from refrigerator for 20-30 minutes, in order to make it softer and easier to spread.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 438Total Fat 27gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 11gCholesterol 93mgSodium 493mgCarbohydrates 28gFiber 1gSugar 4gProtein 20g
Nutrition information calculated by Nutritionix.
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