Smoked Salmon Recipe

Prepare and toast

Preheat oven to 425°F (220°C). Brush each flatbread lightly on both sides with the 2 tbs olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place flatbreads on a baking sheet and bake 6–8 minutes until edges are golden and crisp. Alternatively, heat a large skillet over medium-high heat and toast each flatbread 1–2 minutes per side until blistered and crisp.

Remove toasted flatbreads from oven or skillet and transfer to a wire rack to cool slightly. Keep warm until ready to assemble.

Make the spread

In a medium bowl, combine 8 oz room-temperature cream cheese and 1/2 cup labneh (or thick Greek yogurt). Use a rubber spatula or electric mixer on low speed to smooth the mixture until homogenous and spreadable.

Fold in 1 tsp lemon zest, 1 tbs lemon juice, 1 tbsp minced shallot, 1/2 tsp sea salt and 1/4 tsp black pepper. Taste and adjust seasoning — add up to another 1/4 tsp salt or more lemon juice if desired. If the spread is too thick, thin with up to 1 tbs of milk or water to reach a soft, spreadable consistency.

Transfer the spread to a bowl for assembly or pipe it into a pastry bag to place neatly on the flatbreads.

Prepare garnishes

Pick the dill leaves from stems and roughly chop (reserve a few small sprigs for garnish). Rinse the capers briefly to remove excess brine and thinly slice the cucumber and red onion into rounds or half-moons.

Assemble

Spread about 2 tablespoons of the fresh cheese mixture evenly over each toasted flatbread (adjust to preference). Arrange 3 oz (about 3 thin slices) of smoked salmon on each flatbread, folding the slices to create volume.

Scatter sliced cucumber and red onion over the salmon. Sprinkle 1/2 tablespoon capers per flatbread if using. Sprinkle chopped dill evenly (about 1 tablespoon per flatbread). Drizzle each assembled flatbread with a light 1/4 teaspoon of extra-virgin olive oil and finish with a small crack of freshly ground black pepper.

Cut each flatbread into 4–6 slices for serving. Garnish with reserved dill sprigs and serve immediately with lemon wedges on the side for squeezing over the salmon.