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Cooking with Sonya

Smoked Salmon Flat Bread Breakfast Pizza

Sometimes cooking is less about the actual cooking process and more about putting together the right flavors and textures.  This recipe is exactly that.  The only cooking involved is heating and crisping a store bought flat bread and piling on an amazing array of of flavors.  It takes 10 minutes and you have a fabulous breakfast or brunch item!  But, I will say this, use the best quality ingredients you can find and afford.  A nice delicate wild smoked salmon, a fresh (not dry) flat bread, and of course don’t skimp on the creme fraiche.   I love that this dish is so easy to assemble but has that ‘wow’ factor for easy entertaining at home.  I think I could even eat one more…..

 

  1. Preheat oven to 400 degrees.  Brush both sides of each piece of flatbread with 1 teaspoon of olive oil on each side.  Place on a baking sheet bake until warm and crisp, approximately 7-8 minutes.  Remove from oven and place on cutting board.
  2. Let cool slightly and while still warm spread about 1 ½ Tablespoons of crème fraiche on the top side of each piece of flatbread.  Top crème fraiche salmon and then lemon zest and season with a little bit of Fluer Del Sel and pepper. Capers are salty so don’t add too much. Next sprinkle the capers and shallots evenly over each piece and garnish with Arugula.  Drizzle with a little bit more olive oil and serve.  Cut into pieces for a brunch or buffet or serve 1 per person for a sit down breakfast.
4 slices Naan bread (Indian flatbread) or other flatbread

2 oz wild smoked salmon, divided evenly into 4 portions

8 teaspoons extra virgin olive oil, plus extra drizzle

6 Tablespoons Crème fraiche

4 teaspoons lemon zest

4 teaspoons capers

4 Tablespoons thinly sliced shallot, about 1 large bulb

½ cup Baby Arugula

Fluer De Sel (french sea salt) or other finishing salt or sea salt

Fresh ground pepper


*Serves 4 as a main dish or 8-10 as a small bite
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March 1, 2015

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