Whenever we have a chance to see quality Pacific or Alaskan salmon at a reasonable price, we pounce. This is how we ended up with a TON of smoked Alaskan salmon, from which we made Smoked Salmon Eggs Benedict and this Smoked Salmon & Goat Cheese Flatbread. Yum.
I'm so sad it's gone......
This flatbread is inspired by good ol' fashioned bagel & lox. There was an amazing little Jewish deli in downtown Portland that served their up with fresh tomato, capers, red onions and dill cream cheese....it was truly amazing. I left out the tomatos to keep the rest of the pizza crisp and substituted tangy goat cheese instead of cream cheese.
I chose to go with a square flatbread, but you can do any shape you want. Also, the measurements are very loose in this recipe. Simply add more or less of what you like. I love the flavor the 100% whole wheat crust brings...the nutty flavor really is terrific with this dish. But if you prefer a white or blended flour crust, feel free!
Rustic Smoked Salmon & Goat Cheese Flatbread
- Easy Whole Wheat Pizza Crust
- 6 oz smoked salmon
- 4 oz goat cheese
- 1/3 c sliced red onion
- 3 tbs capers
- 2 tbs fresh dill
- 2 tbs good olive oil, plus more for drizzling
Preheat your oven to 425 degrees. Poke your dough several times with a fork to prevent bubbling and help your flatbread stay, well, flat. Bake for about 10-12 minutes until crust is golden.
If you have a very soft goat cheese, place it in the freezer at this time. This will make it easier to sprinkle over the pizza later.
While your flatbread is baking, tear your salmon into small pieces. Slice your onions into 1-inch lengths and give your dill a once-over with a sharp knife.
Remove your crust and brush with olive oil. Spread salmon pieces and goat cheese across the flat bread. Sprinkle with onions, capers and dill. Drizzle with additional olive oil. Bake for 5-7 minutes until salmon has shrunk slightly and flatbread is crisp. Serve immediately, preferably with pinot noir.