Hot Smoked Salmon Flatbread with Herby Yogurt
August 2nd, 2023A No-Cook Breakfast Idea with Smoked Salmon and Store-Bought Flatbread
This hot smoked salmon flatbread recipe turns breakfast into a special occasion in under 15 minutes. It takes barely more prep than a toasted bagel, but it celebrates the morning with wild-caught Hot Smoked Sockeye Salmon and an herby yogurt schmear. Hot smoked salmon flatbread is also a quick and simple lunch, dinner, or shareable snack.
Using store-bought flatbreads, or even pita, makes this meal a no-cook recipe. All you need to do is heat up the flatbread in an oven or toaster oven, mix together an easy yogurt topping, then layer on Hot Smoked Sockeye Salmon. From there, you can make this recipe your own by adding any other toppings you like — capers, scallions, sliced radishes, a drizzle of chili crisp or hot honey, or cherry tomatoes.
Hot Smoked Salmon Flatbread with Herby Yogurt
By Wild Alaskan Company
Prep time
5 minutes
Cook Time
10 minutes
Total time
15 minutes
Yield
4 servings
Ingredients
- 1 (8 oz.) pack Hot Smoked Sockeye Salmon
- 2 store-bought flatbreads or 4 pitas
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic, minced
- ½ cup full-fat Greek yogurt
- Zest from 1 lemon
- Juice from ½ lemon
- 2 teaspoons chives and/or dill, plus more for garnish
Instructions
1. Preheat oven to 400F. Meanwhile, whisk together olive oil and garlic in a small bowl. Arrange flatbreads on a baking sheet, then brush with garlic oil. Bake until hot and slightly crisp, about 5 minutes. Allow to cool for about 5 minutes.
2. In a small bowl, stir together yogurt with lemon zest, lemon juice, and herbs. Season with salt and pepper, adding more lemon juice if desired.
3. Spread herby yogurt over flatbreads, then arrange flakes of hot smoked sockeye salmon over the top. Sprinkle on more herbs for garnish, then cut into pieces for serving.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
