Lox Flatbread
TIME/SERVINGS
Total: 5 mins
Active: 5 mins
Makes: 20 servings as an hors d'oeuvre
By Adela Jung
In an attempt to satisfy our craving for bagels with lox and cream cheese, we came up with this quick appetizer of flatbread topped with chive crème fraîche and cold-smoked salmon.
What to buy: Crème fraîche is a naturally thickened fresh cream with a tangy flavor and a rich texture. If you can’t find it, sour cream is a decent substitute.
Game plan: The crème fraîche mixture can be made up to 1 day in advance and refrigerated in a covered container.
This recipe was featured as part of our Valentine’s Day Menu.
- Combine crème fraîche, chives, and lemon juice in a nonreactive bowl and mix until thoroughly incorporated. Season well with salt.
- Spread 1/2 of the crème fraîche mixture evenly on top of each flatbread, leaving a 1/2-inch border.
- Arrange 1/2 of the onion on 1 flatbread, top with 1/2 of the salmon, and season with freshly ground black pepper. Repeat with second flatbread. Cut into 2-by-2-inch squares and serve.
Beverage pairing: Champagne Bollinger NV Special Cuvée, France. There’s no better match for smoked salmon than a fine Champagne. A good choice is Bollinger. The salmon’s oiliness is both contrasted and complemented by the prickly, creamy bubbles of the wine. And the smoky flavor of the fish is echoed by the yeasty toastiness of the Champagne, which is partially aged in wood to give it mellowness and smoke.
COMMENTS | ADD YOUR OWN
Looks yummy! But Boboli is a gross product. Trader Joes sells pizza dough ready to bake, or you can go and ask your favorite pizza parlor for a wad, and they usually give it to you. Bake it on a pizza stone with olive oil, a bit of crushed garlic (or whole slivers) and your favortie herb for a faboo flatbred!
I agree that Boboli is not a very good pizza crust. I plan on trying the recipe with Chicago flatbread crakers
I end up having a bagel with lox for dinner about once a week, so this looks like a great way to share that with my friends.....great for a brunch buffet....
I'd buy the mini bagels and toast them lightly then follow directions are written. Love the small bite!
I think this sounds great but i'm going to try it with dark pumpernickel, my preferred flavor combination for smoke salmon!
You can always just cut up and toast some bagels for some home made bagel chips for this.
i use rye bread and capers instead of chives....would be good with capers and chives too. a served this last week with a beet salad and a cucumber salad.
I've been making a variation of this for years. Cream cheese on Triscuits, cracked ground pepper, red onion slice, and the smoked salmon. At every single cocktail party, these are *always* the first to go.
I've been doing a low fat version on Weight Watchers whole wheat pita bread, makes a nice thin pizza. I use a soy cream cheese or low fat. Smoked Salmon pizza.
pumpernickel, butter, onion, smoked salmon canape's.
Sprinkle pepper over, then place on a clean plate.
Always the first to go.
I have a question for Tehama - how far in advance can you do the salmon on the Triscuits. Having an engagement party in June for my niece and I don't want to have soggy crackers but at the same time I don't want to be in the kitchen when gusts are arriving.
ElaineBalto: You neglect to say how many people you are serving. There are several time-saving things you can do: put the crème fraîche mixture into a bag to pipe it onto the crackers, pre-cut the lox and onion into small pieces, enlist the help of others, etc.