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Smoked Salmon Flatbread

Smoked Salmon Flatbread

By Traeger Küche

Give your usual bagel and lox the Traeger twist with our wood-fired flatbread topped with crème fraiche and smoked salmon.


15 Minuten


6 Minuten




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1 Pizzateig
1/4 Cup Crème Fraiche
1/4 Cup Ricotta-Käse
To Taste salt
To Taste schwarzer Pfeffer
As Needed Schnittlauch, gehackt
As Needed Räucherlachs
As Needed Kapern, abgetropft
As Needed Natives Olivenöl extra


  • 1

    When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

  • 2

    Meanwhile, roll out your pizza dough.

  • 3

    Put dough directly on the grill grate. You only need to cook it for about 3 minutes per side.

    500 ˚F / 260 ˚C


  • 4

    Spread the creme fraiche over the crust. Then follow with the ricotta cheese. Season with salt and pepper and some chopped chives.

  • 5

    Flake leftover smoked salmon over the crust. Top with chives and capers. Add a drizzle of olive oil on top if desired.

  • 6

    Serve. Enjoy!

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