Smoked Salmon Flatbread Recipe

Prepare and cure

Pat the salmon dry with paper towels. Mix kosher salt and brown sugar and rub evenly over the flesh side of the salmon. In a small bowl combine black pepper, paprika, ground coriander, ground mustard and crushed juniper berries; press this pastrami-style spice mix onto the top (skin side optional). Place salmon on a rimmed tray, cover and refrigerate for 30 minutes to 1 hour to lightly cure and let flavors adhere.

Smoke the salmon

Preheat your smoker to 180–200°F (82–93°C). Remove excess cure from the salmon under a gentle rinse if desired, then pat dry. Place salmon skin-side down on the smoker rack. Smoke for 30–45 minutes until the salmon is opaque and flakes easily but remains moist (internal temp ~140°F/60°C). If you don't have a smoker, use a grill with wood chips in a smoker box or oven: roast at 275°F (135°C) for 12–18 minutes and finish with a brief stovetop smoke using chips in a foil packet for a mild smoky note.

Cool and flake

Transfer smoked salmon to a plate and let cool to room temperature, then flake into bite-sized pieces, discarding skin if you prefer. Reserve until assembly.

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with 1 tsp olive oil, wrap tightly in foil and roast for 30–35 minutes until cloves are soft and caramelized. Let cool, then squeeze roasted garlic from cloves into a small bowl and mash to a paste.

Mix the spread

In a medium bowl, beat softened cream cheese until smooth. Stir in the mashed roasted garlic, chopped dill, lemon zest, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper until fully combined. Taste and adjust seasoning. Cover and refrigerate while you prepare other components so flavors meld.

Quick-pickle shallots

Place thinly sliced shallots in a heatproof jar or bowl. In a small saucepan bring rice vinegar, water, sugar and 1/2 tsp salt just to a simmer to dissolve sugar. Pour hot brine over shallots, press down so fully submerged and let cool to room temperature, then chill for at least 15 minutes. These can be made up to 24 hours ahead.

Prepare capers and cucumber

Rinse and drain capers. Thinly slice seeded cucumber and pat dry to remove excess moisture. Keep alfalfa sprouts ready and chilled until assembly.

Warm and season flatbreads

Preheat oven to 425°F (220°C). Place flatbreads on a baking sheet. Lightly brush each with olive oil on the top side and sprinkle 1/2 tsp everything bagel seasoning onto each flatbread. Warm in the oven for 4–6 minutes until just crisped and warmed through. Remove from oven.

Spread cream cheese

Using a spatula, spread about 2 tablespoons (or a generous smear) of the roasted garlic-dill cream cheese onto each warm flatbread, leaving a small border around the edges.

Layer smoked salmon

Divide the flaked pastrami-spiced smoked salmon evenly among the flatbreads, arranging in a single layer (about 3–4 oz salmon per flatbread).

Add pickles, capers and cucumber

Top each flatbread with a few pickled shallot slices, about 1/2 tablespoon capers, and several thin cucumber slices. Distribute alfalfa sprouts across the flatbreads (about 1/4 cup per flatbread).

Finish with oils and seasonings

Drizzle about 3/4 teaspoon chile morita oil over each flatbread (adjust for spiciness preference). Sprinkle a pinch of everything bagel seasoning, flaky sea salt and freshly cracked black pepper to taste. Serve immediately with lemon wedges on the side for squeezing over.