Smoked Salmon Flatbread with Charred Onion and Arugula
Appetizer, Main Course
1 twin pack of flatbread, oblong
1 8 oz. of cream cheese, softened, at room temp.
1 lemon, zest and juice from
1/4 cup of “everything” bagel spice mix
1 medium of red onion, peeled, trimmed, thinly sliced
2 tbsp. of salad oil, (safflower, canola
1/2 cup of fresh herbs, flat leaf parsley, chives/scallion, tarragon, baby dill
2 tbsp. of capers, drained, or to taste
8-10 oz. of smoked salmon, broken into small chunks, or cut into small slices, depending on salmon type
4 cups of baby arugula
2 tbsp. of good extra virgin olive oil
1 tbsp. of lemon juice
Prepare two sheet pans by covering them with a layer of foil. Place a flatbread onto each of them. Next, place the softened cream cheese into a small bowl. Add the lemon zest and juice to the cream cheese and carefully mix it in with a large spoon until it’s smooth and evenly blended. Next, prepare a third sheet pan with foil. Turn your oven on to its “broil” setting. Toss the sliced red onion in a small bowl with the vegetable oil. Spread the onions all over the foil on the sheet pan and sprinkle them with salt. Place the onions into your oven on the top rack so they’re close to the broiler. Broil the onions for a couple minutes- don’t walk away. Remove the onions from the oven and toss them around with tongs. Look for spots of “charring”. Put the onions back under the broiler and let them broil another minute or two. Remove the onions again, toss them once more. If they’re charred enough for your taste set the onions aside to cool. Or, you can keep broiling them and tossing them to get them even more charred. Set them aside when they’re as charred as you like. Set your oven temperature two 450°F. Divide the cream cheese mixture into halves and spread each half over each flatbread with an offset spatula or a smooth knife. Sprinkle half of the “everything” spice mix evenly over each flatbread. Follow that with half of the charred onions over each flatbread. Place the two sheet pans of flatbread into your oven and bake them for about 5 minutes. Remove the flatbreads from the oven and carefully distribute the half of the smoked salmon over each flatbread. Sprinkle half the capers, if using, over each flatbread. Place the flatbreads back into the oven and bake for about 5 more minutes. While the flatbreads are baking the second time, toss the arugula in the olive oil and lemon juice. When the flatbreads come out of the oven, sprinkle half of the fresh herbs all over each flatbread. Cut the flatbread into ¼’s with a large knife. Place a small handful of the arugula over each portion of flatbread and serve immediately. This recipe is nice warm, and also at room temperature. Makes about 6 portions as a light main plate. These flatbreads can also be made into smaller portions and served as an appetizer.
*There are two, very basic types of smoked salmon- thin, more delicate “cold-smoked, gravlax” style and thicker, robust “hot-smoked, Nova Scotia” style. Use your favorite!