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Smoked Salmon Breakfast Flatbread

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This smoked salmon breakfast flatbread is a sophisticated brunch dish featuring golden homemade flatbread topped with creamy herb cheese, silky smoked salmon, crisp red onion, peppery rocket, and fresh lemon. It is elegant, flavorful, and perfect for gatherings or weekend breakfasts.

  • Total Time: 1 hour 40 minutes
  • Yield: 8-10 servings

Ingredients

  • For the Flatbread:
  • 300g strong bread flour
  • 1 teaspoon caster sugar
  • 1 teaspoon sea salt flakes
  • 7g fast-action dried yeast
  • 1 tablespoon natural yogurt
  • 1 tablespoon olive oil, plus extra for brushing
  • 175ml warm water
  • Extra flour for dusting
  • For the Topping:
  • 200g soft cheese
  • 100ml soured cream
  • 1 shallot, finely chopped
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh chives
  • 1 lemon, zested, plus wedges for serving
  • 200g smoked salmon
  • 1/2 red onion, finely sliced
  • 1 handful baby capers (optional)
  • 1 handful rocket
  • Salt, to season
  • Black pepper, to season

Instructions

  1. In a large bowl, combine the bread flour, caster sugar, sea salt flakes, and dried yeast.
  2. In a separate bowl, whisk together the yogurt, olive oil, and warm water.
  3. Gradually add the wet ingredients to the dry ingredients and mix until a soft dough forms.
  4. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour or until doubled in size.
  6. Preheat the oven to 220°C (200°C fan).
  7. Roll the dough into a rectangle about 25cm x 35cm and place it on a baking tray.
  8. Brush the dough with olive oil and bake for 15 to 20 minutes until puffed and golden brown.
  9. Allow the flatbread to cool slightly on a wire rack.
  10. In a bowl, combine the soft cheese, soured cream, shallot, tarragon, chives, and lemon zest.
  11. Season the cheese mixture lightly with salt and black pepper.
  12. Spread the cheese mixture evenly over the warm flatbread.
  13. Arrange the smoked salmon slices over the top.
  14. Scatter the sliced red onion, baby capers, and rocket across the flatbread.
  15. Finish with extra black pepper and serve with lemon wedges.
  16. Slice into squares or strips before serving.

Notes

  • Cold-smoked salmon works best for its delicate texture and flavor.
  • Store-bought naan, focaccia, or flatbread can be used to save time.
  • Fresh dill can replace tarragon for a classic smoked salmon pairing.
  • Add soft scrambled eggs for a richer brunch version.
  • Keep toppings separate from the bread when storing leftovers to prevent sogginess.
  • The flatbread base can be baked a day ahead.
  • Reheat the flatbread base briefly in the oven before assembling.
  • Store leftovers in the refrigerator for up to 2 days.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: British
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 3g
  • Sodium: 690mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 16g
  • Cholesterol: 38mg

Find it online: https://cooksplash.com/smoked-salmon-breakfast-flatbread/