Pacific NW Smoked Salmon Flatbread with Capers and Dill

This quick, no-cook assembly puts Pacific Northwest cold-smoked king salmon to its highest and best use as a topping for a crisp flatbread — a popular fixture at Seattle wine bars, Portland charcuterie boards, and coastal fish shacks. It comes together in minutes and is endlessly variable depending on what is in the refrigerator.

Serves: 4

Ingredients

• 2 large flatbreads or naan (about 30x20cm / 12x8 inch each)
• 170g (6 oz) cream cheese, at room temperature
• 60g (1/4 cup) crème fraîche or sour cream
• 2 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, finely chopped, plus fronds for garnish
• 1 tsp prepared horseradish (optional)
• Salt and white pepper to taste
• 240g (8 oz) Pacific cold-smoked king salmon, thinly sliced
• 3 tbsp capers, drained
• 1/2 small red onion, very thinly sliced and rinsed under cold water
• 1 small cucumber, thinly sliced into rounds
• Extra-virgin olive oil, for drizzling
• Freshly cracked black pepper

Instructions

1. Toast flatbreads in a 200°C (400°F) oven or on a dry grill pan over medium-high heat for 3-4 minutes until crisp and lightly charred at the edges. Transfer to a board.
2. In a small bowl, beat cream cheese, crème fraîche, lemon zest, lemon juice, chopped dill, and horseradish (if using) until smooth and spreadable. Season with salt and white pepper.
3. Spread the cream cheese mixture generously over each warm flatbread to the edges.
4. Drape smoked salmon slices evenly over the cream cheese, leaving a few gaps for visual effect.
5. Scatter capers, red onion rings, and cucumber slices over the salmon.
6. Garnish with fresh dill fronds, a thin drizzle of olive oil, and cracked black pepper. Slice each flatbread into 4-6 pieces and serve immediately.

Cook's Notes: Cold-smoked king (Chinook) salmon has the richest flavor; sockeye works well too. Rinsing the red onion under cold water removes its harshness. If you want to make this fully gluten-free, use a GF flatbread or rice crackers — the topping is naturally gluten-free.