Smoked Salmon and Arugula Flatbread

This smoked salmon and arugula flatbread is delicious and perfect for a lighter but completely delicious dinner or lunch. I’ve also eaten it for brunch and thought it was great!

It can be made on a grill or smoker or in an oven. The cooked flatbread then gets topped with a dill cream sauce, arugula, smoked salmon a squeeze of fresh lemon juice and drizzle of olive oil and sprinkle of salt and fresh cracked black pepper.

Their are different types of smoked salmon but all types will work for this flatbread. I love the honey smoked salmon that I have used in these pictures.

The honey smoked salmon I used is a little less gelatinous than other smoked salmons but the flavors are pretty similar. It flakes instead of stays in a solid piece. So if using a lox style smoked salmon, you can keep it in whole pieces or slice into pieces, it’s up to you and your personal preference.

I use dried dill in my cream sauce because I always have it on hand in my pantry. If you would like to use fresh dill for the cream sauce, use 1 tablespoon minced fresh dill instead of 1 teaspoon for a full dill experience.

The dough for this flatbread can be rolled out into whatever your desired flatbread thickness is. If you want a thinner and more crackery texture then roll the dough thinner and bake for a little longer to achieve that crisp. To keep the dough soft, roll out slightly thicker and bake a little less.

What you need to make this smoked salmon and arugula flatbread: (printable recipe card below)

1 flatbread – serves 1

For the flatbread:

• 1/3 cup water
• 3/4 teaspoon dry active yeast
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 3/4 cup flour – more for rolling dough out
• 2 teaspoons olive oil

For the dill cream sauce:

• 1/4 cup sour cream
• 1 teaspoon dried dill weed or 1 tablespoon fresh dill minced
• 1/2 teaspoon lemon juice
• pinch salt

For the toppings:

• 2 handfuls fresh arugula
• 1/4 cup smoked salmon – cut into pieces, flaked or left in whole pieces
• squeeze fresh lemon juice
• drizzle of olive oil
• Sprinkle of salt
• Sprinkle of fresh cracked black pepper

Instructions

1. Preheat oven to 450 F.
2. In a mixing bowl, combine water, yeast, sugar, salt, flour and olive oil and mix until a dough forms.
3. Knead for 2 minutes, then let dough rest for 2 minutes.
4. Roll dough into a rectangle at your desired thickness, thinner crust for a crisper flatbread and thicker for a softer flatbread.
5. Bake flatbread for 5-10 minutes depending on how soft or crispy you want your flatbread.
6. While bread bakes, mix together the dill cream sauce ingredients and prepare your salmon.
7. When flatbread is finished baking, add the dill cream sauce, arugula, smoked salmon, squeeze lemon juice over the top along with a drizzle of olive oil and salt and black pepper.
8. Enjoy!

Here are a few other recipes you may enjoy:

Ham and Cheese Bake
Steamed Bao Buns
Challah Bread Baked French Toast

Print Recipe

5 from 2 votes

Smoked Salmon and Arugula Flatbread

Flatbread with dill cream sauce, arugula, smoked salmon, lemon, olive oil and fresh cracked black pepper.

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Dinner, Lunch, Main Course

Cuisine: Dinner, lunch, main course

Keyword: bread, Dinner, fish, lunch, main course, salmon, Weekend Dinner, Weeknight Dinner

Servings: 1 serving

Ingredients

For the Flatbread

• 1/3 cup water
• 3/4 teaspoon dry active yeast
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 3/4 cup flour – more for rolling dough out
• 2 teaspoons olive oil

For the Dill Cream Sauce

• 1/4 cup sour cream
• 1 teaspoon dried dill weed or 1 tablespoon fresh dill minced
• 1/2 teaspoon lemon juice
• pinch salt

For the Toppings

• 2 handfuls fresh arugula
• 1/4 cup smoked salmon – cut into pieces flaked or left in whole pieces
• squeeze fresh lemon juice
• drizzle of olive oil
• Sprinkle of salt
• Sprinkle of fresh cracked black pepper

Instructions

• Preheat oven to 450 F.
• In a mixing bowl, combine water, yeast, sugar, salt, flour and olive oil and mix until a dough forms.
• Knead for 2 minutes, then let dough rest for 2 minutes.
• Roll dough into a rectangle at your desired thickness, thinner crust for a crisper flatbread and thicker for a softer flatbread.
• Bake flatbread for 5-10 minutes depending on how soft or crispy you want your flatbread.
• While bread bakes, mix together the dill cream sauce ingredients and prepare your salmon.
• When flatbread is finished baking, add the dill cream sauce, arugula, smoked salmon, squeeze lemon juice over the top along with a drizzle of olive oil and salt and black pepper.
• Enjoy!