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