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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna and her daughter (affectionately known as Dotter) Brittany's food truck plans as seen on New Day Northwest - The Old Hen on Tour coming in 2014! You can learn & laugh with Deanna & her friend Buffee (yes, that's her real name) during their cooking demos at the Washington State Fair this September and hear their The Old Hen podcast soon. Here's to starting from scratch. Thank you so much for supporting us!

Smoked Salmon Flatbread Recipe

I present thee with reason number 139,274 as to why I love Twitter. Meet Smoked Salmon Flatbread.

And one of the original reasons I love Twitter? Well, that would be my friend, Imelda. Imelda and I met through Twitter and after she came out to have lunch at our bed & breakfast, we found we had a kindred connection. It wasn’t long before we started having tweet-ups with other friends from Twitter.

Imelda hosted one of these events. Everything she does speaks volumes about how much she loves people. She is a creative soul with a great sense of humor. And the woman seriously knows how to dress a table.

At this gathering, I gave all of our friends a little gift. I decorated some little boxes with tweets from well-known or local Tweeps.

Then I filled each box with a handmade Twitter logo cookie and a fancy tea. You can read how to make these cookies here and find a similar cookie cutter here.

At Imelda’s party, she served some stand out dishes as well. One of them was this fresh and flavor-filled Smoked Salmon Flatbread. I’ll be making this again and again.

You can use two – 12 inch Boboli pizza crusts or make this easy homemade flatbread. Preheat oven to 425F.

FLATBREAD INGREDIENTS:

  • 3/4 cup warm water (no more than 110 degrees)
  • 1 teaspoon yeast
  • 1 teaspoon sugar
  • 1 tablespoons olive oil
  • 1 teaspoon salt
  • 2 1/2 cups flour
Place water, yeast and sugar in mixing bowl. Cover and allow to sit in a warm place until a bit foamy to activate yeast. This usually takes about 10 minutes.

Place bowl on mixer stand and using a dough hook attachment, add olive oil and salt. Then slowly add in flour while mixer is on a medium-low speed. Add until dough begins to “hug” the dough hook like in the picture above.

Remove from mixer stand and cover and let sit for another 30 minutes or until dough has about doubled in size. If you’d like to make the dough the day before you need it, you can do that as well & just keep it in the fridge overnight to rise.

Roll flatbread out into shape of your pan. This crust makes enough to cover about a 1/2 sheet pan.

Yeah. Like that. Bake until light golden brown which might take about 15 minutes. When done baking, remove from oven and brush with butter.

Ahhhhh…. mise en place.

TOPPING INGREDIENTS:

  • 1 cup  Sour Cream
  • 1 lemon, juiced
  • 1 package fresh dill (snipped)
  • Salt
  • 8 oz. smoked salmon
  • 1/2 English Cucumber – thinly sliced
  • 1/2 red onion – finely chopped or thinly sliced
  • 3 T capers, drained
Gather ingredients for toppings while flatbread bakes.

Mix Sour cream, lemon, dill and salt to taste then refrigerate while the flatbread bakes at the suggested temperature.

Slice cucumbers and red onions very thin. A mandoline is handy for this.

Let flatbread cool completely. Spread the sour cream mixture on the cooled flatbread. Place cucumber on sour cream.

Place salmon on cucumber.

Spread red onion and capers on top of the salmon. Cut the pizza into wedges. If using for an appetizer, just cut into smaller pieces. This recipe is lovely for such a thing as it makes so much. Transfer to a platter to serve.

Who knew Twitter would become responsible for kindred connections? Then again, Imelda’s Smoked Salmon Flatbread will accomplish the same.

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One Response

  1. [...] me know if you try her Smoked Salmon Flatbread recipe, and be sure to check out all of her recipes (the Saucy Balsamic Burger is one of my [...]

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