Smoked Salmon Flatbread
This Smoked Salmon Flatbread makes the perfect appetizer, brunch or lunch! Crisp flatbread is layered with herb cream cheese, smoked salmon and toppings that pair perfectly together!
Servings: 8 slices
Ingredients
Herb Cream Cheese
- 8 ounces cream cheese; softened
- 2 tsp. fresh dill; finely chopped
- 2 tsp. fresh chives; finely chopped
- 1 tsp. garlic powder
- 1 tsp. onion powder
- salt and pepper; to taste
Smoked Salmon Flatbread
- 1 or 2 any type of cooked flatbread; Lavash bread, Naan bread, precooked pizza crust or pita bread will work (see notes below)
- 8 ounces smoked salmon
- 1 Tbsp. red onions; thinly sliced or diced
- 1 Tbsp. capers
- 1/4 cup arugula
- 1 tsp. fresh dill; chopped
- lemons; thinly sliced optional
Instructions
To make the herb cream cheese
- In a small bowl, mix together the cream cheese, dill and chives. Mix together until combined and cream cheese is smooth.
To make the smoked salmon flatbread
- Preheat oven to 400 degrees F. Place the flatbread on a baking sheet and bake for 5 minutes, just so the flatbread is slightly crisp. Let cool for 5-7 minutes.
- Spread cream cheese on top of the cooled flatbread. Top with smoked salmon, red onions, arugula, capers, fresh dill, chives, and lemon slices. Slice and enjoy!
Notes
- If you use Lavash bread, you will only need 1 bread for this recipe. If you use Naan or Pita bread, you will need 2 breads since they are smaller in size. For the pizza crust, it will depend on the size.
- It's best to eat the flatbread the same day. It will not be the same when stored in the refrigerator for leftovers.
- Be sure to read my Tips and Variation section on my blog for other ingredients to use or add.