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Smoked Salmon Flatbread

Smoked Salmon Flatbread

By Traeger Kitchen

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

Prep Time

15 Minutes

Cook Time

6 Minutes




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Units of Measurement:
1 pizza dough
1/4 Cup Creme Fraiche
1/4 Cup ricotta cheese
To Taste Salt
To Taste Black pepper
As Needed chives, chopped
As Needed Smoked Salmon
As Needed capers, drained
As Needed extra-virgin olive oil


  • 1

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

    450 ˚F / 232 ˚C

  • 2

    Meanwhile, roll out your pizza dough.

    • 1  pizza dough

  • 3

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

    450 ˚F / 232 ˚C

  • 4

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

    • 1/4 Cup Creme Fraiche

    • 1/4 Cup ricotta cheese

    • To Taste Salt

    • To Taste Black pepper

    • As Needed chives, chopped

  • 5

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

    • As Needed Smoked Salmon

    • As Needed capers, drained

    • As Needed extra-virgin olive oil

  • 6

    Serve. Enjoy!

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