Smoked Salmon Flatbread Recipe
I present thee with reason number 139,274 as to why I love Twitter. Meet Smoked Salmon Flatbread.
And one of the original reasons I love Twitter? Well, that would be my friend, Imelda. Imelda and I met through Twitter and after she came out to have lunch at our bed & breakfast, we found we had a kindred connection. It wasn’t long before we started having tweet-ups with other friends from Twitter.
Imelda hosted one of these events. Everything she does speaks volumes about how much she loves people. She is a creative soul with a great sense of humor. And the woman seriously knows how to dress a table.
At this gathering, I gave all of our friends a little gift. I decorated some little boxes with tweets from well-known or local Tweeps.
At Imelda’s party, she served some stand out dishes as well. One of them was this fresh and flavor-filled Smoked Salmon Flatbread. I’ll be making this again and again.
You can use two 12-inch Boboli pizza crusts or make this easy homemade flatbread. Preheat oven to 425F.
- 3/4 cup warm water (no more than 110 degrees)
- 1 teaspoon yeast
- 1 teaspoon sugar
- 1 tablespoons olive oil
- 1 teaspoon salt
- 2 1/2 cups flour
Place bowl on mixer stand and using a dough hook attachment, add olive oil and salt. Then slowly add in flour while mixer is on a medium-low speed. Add until dough begins to “hug” the dough hook like in the picture above.
Remove from mixer stand and cover and let sit for another 30 minutes or until the dough has about doubled in size. If you’d like to make the dough the day before you need it, you can do that as well & just keep it in the fridge overnight to rise.
Roll flatbread out into the shape of your pan. This crust makes enough to cover a 1/2 sheet pan.
Bake until light golden brown which might take about 15 minutes. When done baking, remove from oven and brush with butter.
- 1 cup Sour Cream
- 1 lemon, juiced
- 1 package fresh dill (snipped)
- 8 oz. smoked salmon
- 1/2 English Cucumber – thinly sliced
- 1/2 red onion – finely chopped or thinly sliced
- 3 T capers, drained
Mix Sour cream, lemon, dill and salt to taste then refrigerate while the flatbread bakes at the suggested temperature.
Slice cucumbers and red onions very thin. A mandoline is handy for this.
Let flatbread cool completely. Spread the sour cream mixture on the cooled flatbread. Place cucumber on sour cream.
Place salmon on cucumber.
Spread red onion and capers on top of the salmon. Cut the pizza into wedges. If using for an appetizer, just cut into smaller pieces. This recipe is lovely for such a thing as it makes so much. Transfer to a platter to serve.
Who knew Twitter would become responsible for kindred connections? Then again, Imelda’s Smoked Salmon Flatbread will accomplish the same.