Smoked Salmon Flatbread Recipe

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Brush each flatbread lightly on both sides with olive oil and sprinkle each with a pinch of salt and a little black pepper.

Place flatbreads on the prepared baking sheet and warm in the oven for 5–7 minutes until lightly crisp and warmed through. Remove and let cool slightly on a rack.

Make the spread

In a medium bowl, combine softened cream cheese and Greek yogurt. Beat with a fork or small whisk until smooth and creamy.

Add chopped fresh dill, lemon zest, lemon juice, honey (or sugar), salt and black pepper. Stir until evenly combined. Taste and adjust seasoning — add a little more lemon or salt if needed.

Transfer the lemon-dill cream to a container, cover, and refrigerate for at least 10 minutes to allow flavors to marry (can be made up to 24 hours ahead).

If using red onion raw and you prefer milder flavor, quick-pickle: place the thin red onion slices in a small bowl with 1 tablespoon lemon juice and a pinch of salt; let sit for 5–10 minutes. This step is optional.

Spread about 2 tablespoons (adjust to taste) of the chilled lemon-dill cream evenly over each warmed flatbread, leaving a 1/2-inch edge.

Arrange smoked salmon slices over the cream in an even layer, about 3 oz (or a quarter of the salmon) per flatbread.

Scatter thin red onion slices and capers evenly over the salmon. Distribute capers sparingly so each bite has balance.

Finish each flatbread with a light crack of freshly ground black pepper and a few small fresh dill sprigs. Place 1–2 lemon slices or wedges on the side or on top for squeezing.

Cut flatbreads into halves or quarters for serving. Serve immediately so flatbread stays crisp and cream is chilled.