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Alaska Smoked Salmon Flatbread with Pesto, Avocado & Arugula

American

Alaska Smoked Salmon Flatbread with Pesto, Avocado & Arugula

Author

Hook Point Fisheries

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Calories

290

This smoked salmon flatbread is an easy one to pull out for entertaining, but it’s just as good for a relaxed weekend lunch. Creamy pesto, smoked Alaska salmon, mushrooms, red onion, avocado, and peppery arugula come together for a fresh, savory flatbread that feels a little special without being fussy.

Ingredients

  • 3 ounces Alaska smoked salmon, chopped
  • 1 prepared flatbread or thin pizza dough, (about 12 ounces)
  • 1/2 cup crème fraîche
  • 2 tablespoons prepared pesto
  • 1/2 medium red onion, thinly sliced
  • 1 cup mushrooms, thinly sliced
  • 1/2 ripe avocado, sliced
  • 1 cup fresh arugula
  • 1/4 cup fresh berries, (blueberries, raspberries, or blackberries)
  • 1 tablespoon balsamic glaze or reduced balsamic vinegar

Directions

  1. Preheat oven to 375°F. In a small bowl, stir together the crème fraîche and pesto until smooth. Roll or stretch the dough onto a parchment-lined baking sheet or pizza pan. Spread the pesto mixture evenly over the dough, leaving a small border around the edges. Sprinkle the smoked salmon, red onion, and mushrooms evenly over the flatbread. Bake for 15 minutes, or until the crust is golden and crisp. Remove from the oven and let cool slightly. Top with sliced avocado, arugula, and berries. Drizzle with balsamic glaze. Slice and serve immediately.