Smoked Salmon and Herby Cream Cheese Flatbread

Bagels and lox are a popular favorite for a special breakfast or brunch. For Mother’s Day, I wanted to elevate it and make it a bit less indulgent (lower carb). Flatbread felt like an obvious choice, since you can spread the dough out pretty thin, creating more surface area for delicious toppings. This would be such a great addition to any holiday brunch, especially Easter and Mother’s and Father Day.

Ingredients

• Your favorite smoked salmon (raw or cooked works!)

• 1 container of cream cheese, room temperature

• Dill (amount to your preference, I go a bit heavy)

• Parsley if you have it

• Sea salt to taste

• 1 tsp lemon zest

• Chopped scallion

• Capers

• Pizza dough of choice (I used store bought from Whole Foods)

Directions

1. Spread room temperature pizza dough out onto a baking sheet and bake at 400F until golden brown and set aside to cool

2. Mix together cream cheese, dill, parsley, scallion, sea salt and zest until smooth

3. Spread cream cheese mixture over cooled flatbread (if you don’t have time or ingredients, you could use Boursin instead, or substitute the cream cheese for cashew cheese spread or creme fraiche)

4. Top with pieces of smoked salmon

5. Top with capers

6. A few pieces of arugula would be great on top also if desired!

7. Serve to be quickly devoured by brunch guests (or yourself)