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!
![](https://www.flypeachpie.com/wp-content/uploads/2022/01/smoked-salmon-and-arugula-flatbread-4-768x1024.jpg)
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.
![](https://www.flypeachpie.com/wp-content/uploads/2022/01/smoked-salmon-and-arugual-flatbread-6-768x1024.jpg)
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.
![](https://www.flypeachpie.com/wp-content/uploads/2022/01/smoked-salmon-and-arugula-flatbread-7-768x1024.jpg)
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.
![](https://www.flypeachpie.com/wp-content/uploads/2022/01/smoked-salmon-and-arugual-flatbread-8-768x1024.jpg)
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.
![](https://www.flypeachpie.com/wp-content/uploads/2022/01/smoked-salmon-and-arugula-flatbread-768x1024.jpg)
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.
![](https://www.flypeachpie.com/wp-content/uploads/2022/01/smoked-salmon-and-arugula-flatbread-2-768x1024.jpg)
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
- 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!
Here are a few other recipes you may enjoy:
Ham and Cheese Bake
Steamed Bao Buns
Challah Bread Baked French Toast
Smoked Salmon and Arugula Flatbread
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!