Wild Cold Smoked Salmon Flat Bread

  • Produced from Wild Alaskan Sockeye Salmon
  • Cold smoked with fruitwoods and hardwoods
  • Thinly sliced, skinless
  • Lightly trimmed

45 minutes
2-3 servings


– 2- 2 1/3 Cups all-purpose flour divided
– 2 1/4 Tsp yeast
– 1 1/2 Tsp sugar
– 3/4 Tsp salt
– 2 Tbsp olive oil + additional
– 3/4 Cup warm water

For Toppings
– 8 oz Ducktrap Wild Cold Smoked Sockeye Salmon
– Cream cheese
– Pepper
– Greens to decorate, baby arugula can be used


Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. Add olive oil and warm water and use a wooden spoon to stir well very well. Gradually add another 1 cup (125g) of flour. Stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. Drizzle a separate, large, clean bowl generously with olive oil. Lightly dust your hands with flour to form pizza dough into a round ball and transfer to your olive oil-brushed bowl. Roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place. Allow dough to rise for 30 minutes. Preheat oven to 425°F. Once the dough has risen, transfer to a lightly floured surface and knead briefly until smooth. Work the dough into 12" rectangle. Transfer dough to a parchment paper pan. Drizzle additional olive oil (about a tablespoon) over the top of the dough and use your pastry brush to brush the entire surface with olive oil. Use a fork to poke holes all over to keep the dough from bubbling up in the oven. bake in a 425°F preheated oven for 13-15 minutes or until is golden brown. Take out of the oven, let rest for 5 minutes, spread the cream cheese and top it with sockeye wild salmon, some greens and a touch of pepper.