Brunch just got an upgrade with this easy yet elegant Smoked Salmon Flatbread.

If you love the flavors of a classic bagel and lox but want something a little different, this Smoked Salmon Flatbread is the perfect way to elevate your next brunch. A crisp, golden flatbread serves as the base for a creamy lemon-chive spread, rich smoked salmon, and briny capers, bringing together the best of savory and fresh flavors in every bite.

The key to great smoked salmon is choosing high-quality, silky slices with a balanced smoky flavor—opt for wild-caught if possible for the best taste and texture. Fresh dill and a sprinkle of red onion add brightness, while the crispy flatbread makes it an easy, shareable dish.

This recipe uses store-bought flatbread for convenience, but you can also make your own dough if you prefer. Serve it as a brunch centerpiece, a light lunch, or even an elegant appetizer for gatherings. However you enjoy it, this smoked salmon flatbread is a deliciously simple way to bring a little luxury to the table.

Ingredients:

• 1 ball of pizza dough
• Olive oil
• Everything bagel seasoning
• 4-6 oz smoked salmon
• ¼ red onion, thinly sliced
• 2 Tbsp capers
• Fresh herbs of your choosing, chopped: We used dill and chives
• ¼ cup cream cheese at room temperature
• ¼ cup sour cream at room temperature
• zest and juice of 1 lemon
• 1 teaspoon minced chives

Instructions:

Step One: Preheat your oven to 350º. Oil a baking sheet, oil all sides of the dough, and stretch it out into an oval. Sprinkle Everything Bagel Seasoning around the edge of the dough. Bake for about 15 minutes or until cooked through and lightly browned. 

Step Two: While the dough is in the oven, mix up the cream cheese. Put the cream cheese, sour cream, lemon juice and zest, and chives into a bowl and stir until well combined.

Step Three: When the dough is baked through, let it cool. Smear the cream cheese mixture in the middle. Layer the smoked salmon on top of the cream cheese, then top with onions, capers, and fresh herbs. Slice and serve.

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