This recipe is an entertainer's delight -- 7-ingredients and only 10 minutes results in an appetizer duo packed with layers of flavor. Make it for yourself on a weeknight as an easy dinner with fun variations, or opt to make it part of your entertaining spread without a huge time commitment. This one is sure to wow!
Averse to spice? The spices we use to give this smoked salmon the Hungarian twist admittedly have a bit of a kick. If you're feeling nervous about spice, pick the cream cheese version over the pesto. The dairy tanginess of the cream cheese balances out the spice blend, for a less intense kick.
But don't be too alarmed -- neither of these are 5-alarm fire spice level! So let's get cooking!
Ingredients:
- 1 8 oz. package Sugartown's Hot Smoked Hungarian Salmon
- 4 slices pita (or other flatbread)
- 6 Tbsp. plain cream cheese
- 6 Tbsp. pesto
- Fresh herbs, chopped
- Olive Oil
- Juice of half a lime
Instructions
- Preheat oven to 350° and arrange flatbread on foil-lined backing sheet.
- Break apart smoked salmon into small pieces.
- Spread cream cheese on two slices of flatbread.
- Spread pesto on remaining two slices of flatbread.
- Add salmon pieces to 4 flatbreads.
- Bake flatbreads for 5-8 minutes, to warm.
- Remove from oven, sprinkle with herbs, and top with a drizzle of olive oil and lime juice.
- Enjoy!
Enjoy the rich, smoky flavors of Sugartown Smoked Salmon in this zingy flatbread appetizer! Check out additional recipes on our blog and more inspirations on Pinterest!