Best 3 Smoked Salmon Flatbread With Pickled Beet Recipes

Indulge in a symphony of flavors with our smoked salmon flatbread, a culinary masterpiece that combines the richness of smoked salmon, the tanginess of pickled beets, and the delightful crunch of a crispy flatbread. This delectable dish is a perfect appetizer, lunch, or light dinner option, sure to impress your taste buds and leave you craving more. Additionally, discover the art of pickling beets, a simple yet flavorful process that elevates the ordinary into the extraordinary. Learn how to transform everyday beets into a vibrant, tangy condiment that adds a pop of color and flavor to your dishes. With step-by-step instructions and helpful tips, this article will guide you through the process of creating both the smoked salmon flatbread and the pickled beets, ensuring a delightful culinary experience.

Here are our top 3 tried and tested recipes!

BEETS AND SMOKED SALMON

Beets and Smoked Salmon image

Provided by Alex Guarnaschelli

Categories main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

5 to 6 medium red beets, tops removed, scrubbed (or use precooked whole beets)
Kosher salt
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
6 tablespoons extra-virgin olive oil
2 to 3 teaspoons coarse salt, such as Maldon
2 to 3 teaspoons sugar
4 ounces thinly sliced smoked salmon

Steps:

Preheat the oven to 325 degrees F. Place a rack in the center of the oven.
Arrange the beets on a rimmed baking sheet and sprinkle with some kosher salt. Add 1 cup water to the pan, then cover the pan tightly with foil. Bake until the beets are completely tender, 60 to 90 minutes. Remove the beets from the pan and let cool.
Whisk together the lemon juice, mustard and vinegar in a medium bowl. Slowly whisk in 5 tablespoons of the olive oil.
Drizzle a platter with the remaining tablespoon of olive oil. Peel and thinly slice the beets. Arrange the beets on the platter, sprinkle with coarse salt and sugar to taste, and drizzle with the vinaigrette. Tear the smoked salmon into small pieces and scatter over the beets. Serve immediately.

SMOKED SALMON - PICKLED

Smoked Salmon - Pickled image

Our son catches it and smokes it, we pickle it, a wonderful combination of tastes! Serve alone or on buttered rye bread rounds as an appy or starter. Looks great on a buffet table.

Provided by Derf2440

Categories Lunch/Snacks

Time P12DT30m

Yield 6-12 serving(s)

Number Of Ingredients 9

Ingredients

6 slices smoked salmon
1 medium Spanish onion, thinly sliced
1/2 cup oil
3 tablespoons wine vinegar
1 clove garlic, smashed
salt and pepper
1 small bay leaf
dill
bay leaf

Steps:

In a medium deep ceramic bowl, just wide enough to hold a slice of smoked salmon spread out flat.
Divide the onion slices into separate rings and arrange alternate layers of smoked salmon and onion in the bowl.
Combine the oil, wine vinegar and garlic in a separate bowl and whisk well.
Season with salt and pepper and add the bay leaf.
Pour the marinade over the salmon and onions, cover tightly and leave to marinate in the refrigerator for 8 to 12 days.
When serving, drain off the marinade and garnish each salmon slice with onion rings, bay leaves, fresh dill or both.

SMOKED SALMON FLATBREADS

Smoked salmon flatbreads image

Use a pizza base to create these little canapé-style nibbles with mascarpone, fish, red onion, dill and capers

Provided by Sara Buenfeld

Categories Lunch, Starter

Time 8m

Number Of Ingredients 6

Ingredients

2 x 150g ready-made thin pizza bases (we used Napolina)
100g mascarpone
120g pack smoked salmon trimmings
1 small red onion , very finely chopped
a few dill sprigs, snipped
2 tsp small caper

Steps:

Briefly heat the pizza bases in the oven, microwave or in a dry frying pan. Season the mascarpone and spread onto the bases.
Just before serving, scatter over the salmon, red onion, dill and capers, then grind over some black pepper. Put on a board and cut into lengths with a pizza wheel or scissors.

Nutrition Facts : Calories 121 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium

Tips:

For the best flavor, use high-quality smoked salmon. Look for salmon that is firm and has a deep, rich color.
If you don't have pickled beets, you can use roasted beets or even canned beets. Just be sure to drain them well before using.
You can use any type of flatbread you like for this recipe. Pita bread, naan bread, or even store-bought pizza dough all work well.
Be careful not to overcook the flatbread. It should be just cooked through, but not crispy.
Serve the flatbread warm or at room temperature. It's also delicious the next day.

Conclusion:

Smoked salmon flatbread with pickled beets is a delicious and easy-to-make appetizer or light meal. It's perfect for parties or potlucks, and it's also a great way to use up leftover smoked salmon. With its combination of salty, smoky, and sweet flavors, this flatbread is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy recipe that's both delicious and impressive, give this smoked salmon flatbread with pickled beets a try.