Smoked Salmon Flatbread
From the smoked salmon to the chipotle cream cheese, this Smoked Salmon Flatbread packs a serious punch in the flavor department! Serve it for brunch, lunch or even a light dinner.
Servings: 4 servings
Calories: 367kcal
Ingredients
For the Chipotle Cream Cheese
- 2 chipotles in adobo canned (see note)
- 8 oz. low-fat cream cheese room temperature
- 2 Tbsp finely-chopped chives
- 1 Tbsp lime juice
- ¾ tsp kosher salt
- ¾ tsp granulated sugar
For the Flatbreads
- 4 medium flatbreads or naan bread
- 2 Tbsp olive oil
- 8 oz. sliced smoked salmon
- ¼ cup sliced red onions
- 2-3 Tbsp capers
- ½ cup fresh arugula
Instructions
For the Chipotle Cream Cheese
- Using a food processor, puree chipotles in adobo until smooth.
- Add cream cheese; mix until well combined.
- Add remaining ingredients (chives, lime juice, salt and sugar); mix until well combined.
For the Flatbreads
- Preheat oven to 350°F.
- Brush olive oil evenly on top of flatbreads. Bake flatbreads directly on oven rack for 6-8 minutes, or until edges are slightly crispy.
- Remove flatbreads from oven and spread chipotle cream cheese mixture evenly on top.
- Top flatbreads with smoked salmon, sliced red onions, capers and fresh arugula.
Notes
Cans of chipotles in adobo are often found in the Hispanic foods aisle at most grocery stores. You will only need 2 of the chipotle peppers from the can. Transfer the rest of the can into a resealable plastic bag and freeze for future recipes.
Chipotle Cream Cheese mixture can be made 24 hours in advance and stored in refrigerator.
Nutrition
Calories: 367kcal | Carbohydrates: 31g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 1577mg | Potassium: 311mg | Fiber: 2g | Sugar: 5g | Vitamin A: 862IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 1mg
