If you're looking to impress with elegance and flavor, this Salmon & Caviar Flatbread might just be your new showstopper. Cooked in the stunning WPPO Karma 32 wood-fired oven, it’s a savory blend of creamy cheeses, luxurious smoked salmon, and the briny pop of Sterling caviar — all finished with a smoky kiss from open flames.
Let’s walk through the steps that bring this gourmet flatbread to life.
🛒 Ingredients (Makes 2–4 Flatbreads)
|
Ingredient |
Amount |
|
Flatbreads (store-bought or homemade) |
2–4 |
|
Boursin Garlic & Herb Cheese |
1 package |
|
Crème fraiche |
2 cups, divided |
|
Fresh lemon juice |
From ½ lemon |
|
Smoked salmon |
~200g, thinly sliced |
|
Sterling caviar (or quality substitute) |
As desired |
|
Chives |
Finely chopped |
|
Fresh dill |
A few sprigs |
|
Big Swede BBQ Badass Veggie Boost seasoning |
To taste |
|
Olive oil (optional) |
For brushing |
🔥 Step-by-Step Instructions
1. Fire Up the Karma 32
Start your oven with a few fire starters and dry sticks arranged Lincoln-log style. Light it and let the fire build. After about 45 minutes, move the fire to the back of the oven — now it’s ready to cook.
2. Prep the Cheese Spread
In a bowl, mix:
-
1 package of Boursin Garlic & Herb Cheese
-
½ cup of crème fraiche
Stir until smooth and creamy. Set aside.
3. Make the Lemon Crème Topping
In a separate bowl, combine:
-
1½ cups of crème fraiche
-
Juice from ½ a lemon
Whip the mixture until airy and smooth. Transfer to a piping bag to finish later.
4. Chop Garnishes
-
Pick a few sprigs of fresh dill
-
Finely slice some chives
Set both aside for garnishing.
Assemble the Flatbreads
-
Spread the Boursin–crème fraiche mixture onto your flatbreads.
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Season lightly with Big Swede BBQ Badass Veggie Boost.
-
Sprinkle the chopped chives over the cheese layer.
-
Lay thin slices of smoked salmon evenly over the top.
Into the Fire
Place the prepared flatbread into the pizza oven using a pizza peel. Bake for a few minutes, rotating as needed. You’ll know they’re done when:
-
The cheese is bubbling
-
The salmon turns slightly pink and translucent
-
The crust develops a light char
Finishing Touches
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Spoon small dollops of Sterling caviar evenly across the flatbread.
-
Pipe the lemon crème fraiche in decorative dollops for brightness and elegance.
-
Top with fresh dill sprigs.
Serve & Savor!
Slice and serve warm. Each bite is a rich experience — smoky crust, creamy cheese, silky salmon, and pops of caviar.
📝 Tips & Substitutions
-
No wood-fired oven? Use a pizza stone in your home oven preheated to 500°F (260°C).
-
Budget-friendly caviar alternatives: try salmon roe or lumpfish roe.
-
Herb swaps: Tarragon or parsley can sub for dill.
📺 Watch the Recipe in Action
Watch Johan Magnusson make it step-by-step on YouTube. https://www.youtube.com/watch?v=SHnH7g7qCP0
📸 Share Your Version
Tried this recipe? Snap a photo and tag @WPPOLLC on Instagram. We’d love to see your gourmet creation!
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