This smoked salmon flatbread recipe was inspired by a lunch I had at a Wolfgang Puck restaurant with my mom.
Here’s a little secret you may or may not want to know: This was originally in the form of a pizza layered with smoked salmon, dill sauce and capers.
If you happen to be freaking out at his point because I ate salmon on my pizza, stop right there.
Take a deep breath.
Alright, now take a chance on this recipe because you will thank me later.
I added my own zest to it by using crisp and slightly sweet Persian cucumbers for a little crunch factor.
Then I slightly altered the recipe making it a flatbread instead of pizza since our oven was already in use baking something so sinful you will most likely keel over when you see it.
I apologize in advance.
I take it back; I don’t really apologize because it’s going to knock your pretty little socks off…tomorrow.
I know, I’m such a tease.
Anyways, I haven’t stopped thinking about how tasty the smoked salmon pizza was that day and how I just had to remake it for you guys.
It was delightful to say the least. Mom and I scarfed it down and I immediately vowed to recreate it in the LYK.
That tangy sauce with the salty salmon, pungent capers and then just the right amount of bite from the chives is perfect.
Smoked Salmon Flatbread with Dill Sauce
½ cup Greek yogurt
1 tablespoon fresh dill, chopped
1 shallot, finely chopped
½ lemon, juiced
3-4 oz. smoked salmon
1 Persian cucumber (or half of a regular), sliced
1 tablespoon chives, chopped
2 teaspoons capers
1 sheet of lavish bread or plain pizza dough
½ teaspoon black pepper
For the sauce: Whisk together yogurt, dill, shallot, lemon and black pepper in a small bowl.
Spread dill cream sauce over lavish bread. Layer with cucumber slices, then salmon, capers and chives. An additional sprinkling of dill wouldn’t hurt either.
This is a marvelously light and healthy meal or appetizer that pairs sweetly with crisp white wine on a warm summer evening.
As I previously stated, you can thank me later.
From the Little Yellow Kitchen,