EASY MEDITERRANEAN FLATBREAD WITH SMOKED SALMON AND ARRUGULA

⏲ Prep time ⏲ Cooking time Difficulty level Portions

15 min 8 - 10 min (to crisp the flatbreads) ★☆☆☆☆ 4

Ingredients

Flatbread Base

•             Flatbreads or naan — 4 pieces

•             Olive oil — 20 g

•             Garlic, finely grated — 4 g

•             Lemon zest — 1 g

Creamy Spread

•             Greek yogurt — 120 g

•             Cream cheese — 80 g

•             Lemon juice — 12 g

•             Salt — 2 g

•             Black pepper — 1 g

•             Fresh dill, chopped — 4 g

Toppings

•             Smoked salmon — 200 g

•             Arugula (rocket) — 60 g

•             Red onion, very thinly sliced — 30 g

•             Capers — 12 g

•             Olive oil (for drizzling) — 10 g

•             Extra lemon wedges — optional

Cooking instructions

1. Crisp the flatbreads

• Brush flatbreads with olive oil, garlic, and lemon zest.

• Bake at 200°C for 8–10 minutes until lightly golden and crisp.

2. Make the creamy base

• Mix yogurt, cream cheese, lemon juice, salt, pepper, and dill until smooth.

• Spread generously over the warm flatbreads.

3. Assemble

• Layer smoked salmon evenly.

•   Add arugula, red onion, and capers.

• Drizzle with a little olive oil and finish with lemon.

Chef ’s Notes

This dish works because of contrast: warm, crisp flatbread against cool, silky salmon and peppery arugula. Crisping the bread first prevents sogginess once the creamy spread goes on. Mixing yogurt with cream cheese keeps the base light but stable—just yogurt tends to weep, while cream cheese alone can feel heavy. Smoked salmon varies in saltiness, so season the spread lightly and adjust at the end. A touch of lemon zest on the bread and lemon juice in the spread brightens the whole dish and cuts through the richness of the salmon. Capers add essential acidity and brine; without them, the flatbread can taste flat. Assemble just before serving so the greens stay crisp.