This Smoked Salmon Flatbread brings together all the flavors of a classic lox breakfast in an elegant, easy-to-serve dish. Crisp flatbread layered with herb cream cheese, smoked salmon, and carefully chosen toppings creates one of those irresistible brunch ideas that works just as beautifully for breakfast, lunch, appetizers, or even breakfast-for-dinner.
Inspired by the beloved combination of lox and everything bagel seasoning, these flatbreads deliver the familiar balance of creamy, smoky, and savory flavors in every bite. The crisp base provides the perfect contrast to the silky salmon and smooth herb cream cheese, making each slice both satisfying and refreshing.
If time is limited, there’s no need to prepare the bread from scratch. Store-bought focaccia or any flat, airy bread makes an excellent shortcut, allowing you to assemble this dish quickly without sacrificing flavor or texture.
This recipe also shines when entertaining. Instead of setting out individual bagels and toppings, the fully assembled flatbread can be sliced into convenient portions, making it easy for guests to serve themselves without slowing down the brunch buffet.
Simple yet sophisticated, this smoked salmon flatbread offers an effortless way to elevate any gathering while celebrating the classic flavors that make lox such a longtime favorite.
Smoked Salmon Breakfast Flatbread
This Smoked Salmon Flatbread brings together all the flavors of a classic lox breakfast in an elegant, easy-to-serve dish. Crisp flatbread layered with herb cream cheese, smoked salmon, and carefully chosen toppings creates one of those irresistible brunch ideas that works just as beautifully for breakfast, lunch, appetizers, or even breakfast-for-dinner.
Ingredients
- 200g soft cheese
- 100ml soured cream
- 1 shallot
- finely chopped
- chopped to make 2 tbsp tarragon
- chopped to make 2 tbsp chives
- 1 lemon
- zested plus wedges to serve
- 200g smoked salmon
- ½ red onion
- finely sliced
- a handful baby capers
- (optional)
- a handful rocket
- FLATBREAD
- 300g strong bread flour
- plus extra for dusting
- 1 tsp caster sugar
- 1 tsp sea salt flakes
- 7g sachet fast-action dried yeast
- 1 tbsp natural yogurt
- olive oil
Instructions
- In a large bowl, combine the flour, sugar, salt, and yeast. In a separate bowl, whisk together the yogurt, 1 tablespoon of olive oil, and 175ml of warm water. Gradually add the wet ingredients to the flour mixture, stirring until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic. Try not to add too much extra flour during kneading. Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
- Preheat the oven to 220°C (200°C fan/gas mark 7). Turn the dough out onto a work surface and roll it into a 25 x 35cm rectangle. Transfer it to a large baking sheet, brush the surface with olive oil, and bake for 15–20 minutes, or until puffed and golden. Transfer to a wire rack and allow it to cool slightly.
- In a medium bowl, stir together the soft cheese, soured cream, shallot, fresh herbs, and lemon zest. Season with a pinch of salt and plenty of black pepper.
- Once the flatbread has cooled to just warm, spread the cheese mixture evenly over the top. Arrange the smoked salmon over the cheese, then scatter with red onion, capers, if using, and rocket.
- Finish with an extra seasoning of black pepper and serve cut into squares with lemon wedges on the side for squeezing over just before eating.
Please leave a star rating and comment to let us know how you liked this recipe!
Skip to Recipe