Recipes

Flatbread of Smoked Salmon, Over the Top Pesto, Pickled Red Onion and Capers

The pesto recipe is where this dish is at - dairy free, if you use plant based parmesan, and nut free, getting its great texture from the crunch of Over the Top Italian, plus additional layers of flavor from the Calabrian spice, garlic and oregano.

By Chef Laura Briscoe

May 2, 2025

smoked salmon

You don't have to make the dough for this party-pleasing flatbread - there are plenty of great ones at the store just waiting for the delicious layers of basil pesto, smoked salmon, capers and onion. It's not just for a party, either - this makes a great breakfast bite as well!

Flatbread of Smoked Salmon, Over the Top Pesto, Pickled Red Onion and Capers

By Chef Laura Briscoe

Prep time:25 minutes

Cook Time:6 minutes

Servings:10 squares

Ingredients

1 Flatbread Crust (available at TJ's)
2 large cloves Garlic, peeled and trimmed
4oz Basil Leaves
1/4 cup Parmesan OR Dairy-Free Parmesan, freshly grated
Lemon Juice, to taste
Extra-Virgin Olive Oil, as needed
Kosher Salt and Pepper, to taste
3 Tbsp Over the Top Italian
5oz Smoked Salmon, thinly sliced
1/2 cup Pickled Red Onion, drained
2 Tbsp Non Pareil Capers, drained
Olive Oil for Flatbread Crust, as needed

Instructions

Preheat oven to 375 degrees. Brush flatbread with olive oil on a parchment-lined sheet tray, place in oven and heat for 6 minutes. Remove from oven and place on CounterCool.
Make Pesto: In a food processor, puree garlic. Add basil and pulse. Add olive oil to desired consistency. Add lemon juice and pulse.
Fold in parmesan and Over the Top Italian and pulse. Season to taste with salt and pepper.
Layer flatbread: Spread 1/2 cup of the pesto over the flatbread. Layer smoked salmon over the pesto, then sprinkle with the pickled red onions and capers. Serve at room temperature.

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