This recipe was adapted from the Napa General Store using a prepared gluten-free Cauliflower pizza crust. You can also make it with a regular pre-made pizza crust or flatbread.
Pair it with our Rosé of Cabernet which has lots of body and structure to accompany the salmon and creme fraiche.
Smoked Salmon Flatbread Recipe
- Pre-made Pizza Crust or Cauliflower Pizza Crust (such as Caulipower found in the freezer section)
- 1 ounce Smoked Salmon, flaked, 4 Tablespoons
- Crème Fraiche
- 1 Tablespoon Capers
- Handful of Arugula
- Fresh Chopped Dill
- Pickled Red Onion
Preparation:
Night before: Mix the crème fraiche and chopped dill, cover and refrigerate.
Day of: Pre-cook the pizza crust according to directions. Spread the crème fraiche over entire pizza, then layer on the smoked salmon. Put back in oven for 3 minutes. Remove and top with arugula, capers, and pickled onions. Drizzle the dill crème fraiche mixture over the top. Slice and enjoy!
