Assembled in advance, these well-dressed flat breads are as pleasing to the eye as they are to the palate. Flavors of dill, Dijon, red onion and capers complement the richness of the salmon and are the perfect addition to meals from brunch to dinner.
4 servings
INGREDIENTS
- 2 oz whip topping base
- 4 oz smoked Salmon, divided
- 1 flatbread
- 1 tablespoon red pepper pesto
- 1 oz Dijon Mustard
- 1/8 oz dried Dill
- 1/8 cilantro, finely chopped
- 1/2 oz capers
- 1/4 oz red Onion, finely chopped
DIRECTIONS
- Thaw and whip topping Base on medium speed to full volume. Separate into two equal portions.
- Finely chop 2 oz smoked salmon.
- Add cilantro and chopped salmon into one portion of topping and continue whipping to make a mousse.
- Add dill and Dijon into other portion and whip.
- Spread pesto on flatbread and grill. Then cut into 8 triangles.
- Roll dill & Dijon mousse into remaining 2 oz of salmon and slice, as you would a sushi roll, into 4 pinwheels.
- Assemble pinwheels on 4 flatbread triangles.
- Pipe salmon mousse onto remaining 4 flatbread triangles.
- Garnish all with herbs, capers, and onions
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