Smoked Salmon Flatbread
By Traeger Kitchen
Give your usual bagel and lox the Traeger twist with our wood-fired flatbread topped with crème fraiche and smoked salmon.
Prep Time
15 Min
Cook Time
6 Min
Pellets
Alder
Yields: 4 Servings
Ingredients
main
- 1
- pizza dough
- 1/4 Cup
- Creme Fraiche
- 1/4 Cup
- Ricotta Cheese
- To Taste
- salt
- To Taste
- black pepper
- As Needed
- chives, chopped
- As Needed
- Smoked Salmon
- As Needed
- capers, drained
- As Needed
- extra-virgin olive oil
Units of Measurement:
Step
Step 1
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
Step 2
Meanwhile, roll out your pizza dough.
Ingredients
1 pizza dough
Step 3
Put dough directly on the grill grate. You only need to cook it for about 3 minutes per side.
00:06
500 ˚F / 260 ˚C
Step 4
Spread the creme fraiche over the crust. Then follow with the ricotta cheese. Season with salt and pepper and some chopped chives.
Ingredients
1/4 Cup Creme Fraiche
1/4 Cup Ricotta Cheese
To Taste salt
To Taste black pepper
As Needed chives, chopped
Step 5
Flake leftover smoked salmon over the crust. Top with chives and capers. Add a drizzle of olive oil on top if desired.
Ingredients
As Needed Smoked Salmon
As Needed capers, drained
As Needed extra-virgin olive oil
Step 6
Serve. Enjoy!
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