Crab Artichoke Flatbread with Smoked Salmon
A personal recipe from James McConnell
General Manager, Slippery Salmon Bar & Grill
Serves 1-2 people
5” by 14” thin-crust flatbread
Approximately 1 cup of crab artichoke dip, spread evenly on the flatbread (See the previous recipe)
4 slices of smoked lox, broken into pieces
A generous sprinkle of finely diced red onion
A generous sprinkle of capers
A light sprinkle of Parmesan cheese
A light sprinkle of feta cheese
The “broken” lox listed above, do not cook them with the flatbread
Spread the crab artichoke dip evenly on the flatbread and add all toppings except for the lox. Place in a 400-degree oven for 7 to10 minutes to heat everything and give the cheese a good melt.
Note: This is a thin layer of cheese and the flatbread should not look have a heavy cheese crust/topping.
Remove from heat and add the broken pieces of smoked lox. Slice down the center then crosswise until you have 12 “two-bite” pieces. This is a large, one-person meal, or a good “share” for two and a great group appetizer if you figure three people per flatbread.