Cooking In

Cooking In
By: Lisa Henning

I love a fancy restaurant and high-end fare. But these days, when most of us are cutting back on the luxuries, fancy restaurants aren’t frequented as often, and more simple, comforting foods are resting on our tables. Food that we make ourselves, food that fills our families’ bellies and makes them feel loved and cared for.


One of my quests as a cook has been to bring meals home- not in a foil swan or doggie bag, but by replicating them at home to the best of my ability. On the days I want to feed some friends something a little more than the usual, I’ll pull out a favorite that I’ve put my own spin on, and we all sit down to a nice meal for which no one had to break the bank.

Smoked salmon flatbread is just one of those appetizers- it’s elegant, tasty, and inspired by Wolfgang Puck’s very own creation. While I will never say it’s anywhere near as wonderful as his, I will say, it’s a pretty good replica. Sure, the smoked salmon might be a splurge, but I’ve omitted the caviar completely, and instead of creme fraiche I whipped up a flavored cream cheese. Topping the whole thing with bitter arugula and a drizzle of the best extra-virgin olive oil gives it richness and acid, all a wonderful complement to the salty smoked fish.  Even better, it’s quick and easy, especially with Syrian or Lavash bread.

Try it as an appetizer the next time you cook for friends.

 Smoked Salmon Flatbread

  •  1 package Smoked Salmon (I like Ducktrap)
  • 1 Lavash or Syrian bread
  • 4 oz. cream cheese, softened
  • 2 Tbs. fresh lime juice
  • 1 Tbs. fresh dill, chopped (or 1 tsp. dried)
  • handful baby arugula
  • 1 Tbs. good quality extra virgin olive oil
  • sea salt and freshly ground black pepper


  1.  Mix cream cheese, lime and dill together until smooth.
  2. Preheat oven to 350.
  3. Toast bread or lavash for 8 minutes, just until warm and slightly crisp.
  4. Spread bread with cream cheese mixture.
  5. Layer salmon over the top, slightly overlapping to fill the whole bread, leaving a half-inch or so edge.
  6.  Place arugula on top, drizzle with olive oil, sprinkle with salt and pepper.
  7. Slice into eighths and serve.


Lisa Henning is the Chef/Owner of Queen of Cuisine Personal Chef Service. She spends most of her time cooking, feeding her friends and clients and then blogging about it. Lisa also blogs at the Queen of Cuisine blog.


About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
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2 Responses to Cooking In

  1. I bet you would also like salmon roll ups; you take smoked salmon cream cheese, cilantro and avocado, spread it on a tortilla, roll up and cut up into great finger food for a party.
    A little more to the recipe but that’s about it.

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