Smoked Flatbread Recipe
Cream cheese, spinach, smoked salmon, topped with lemon caper aioli and cucumber.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Flatbread Dough
Toppings
Lemon Caper Aioli
Method
Flatbread Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour and salt.
- 3
Combine Ingredients
Add the activated yeast mixture and olive oil to the flour mixture. Stir until a dough begins to form.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
Toppings Assembly
- 6
- 7
- 8
Spread Cream Cheese
Remove flatbreads from the grill and spread a layer of cream cheese evenly on each piece.
- 9
Add Spinach and Salmon
Top the cream cheese with fresh spinach and slices of smoked salmon.
- 10
Slice Cucumber
Thinly slice the cucumber and arrange the slices on top.
Lemon Caper Aioli Preparation
- 11
Mix Ingredients
In a small bowl, combine mayonnaise, lemon juice, minced garlic, and capers. Mix well until smooth.
- 12
Season
Add salt and black pepper to taste, stirring to incorporate.
- 13
Drizzle Aioli
Drizzle the lemon caper aioli over the assembled flatbreads before serving.
