I can't find quail eggs - can I use regular eggs?

Absolutely. Quail eggs are abundant in Portugal and are beautiful in this dish, but you'll get the same general effect from using 2 chicken eggs, soft boiled and quartered. Bonus points if they're farm-fresh eggs.

Can I use regular salmon on this flatbread recipe?

Literally any kind of salmon is delicious on this flatbread. I've used leftover salmon fillets in this easy recipe - just flake the cold salmon fillet and serve it over the lemon whipped cream cheese. Non-smoked salmon will have a more mild flavor, so consider adding an extra pinch of salt or fresh herbs to the recipe. Hot-smoked salmon, which has the texture of cooked salmon with a deep, smoky flavor, is also rich and lovely in this recipe. Salmon is a great source of protein and fatty acids and it works well in this recipe in almost any form.

What can I use in place of creme fraiche?

Sour cream is the easiest substitute in flavor and texture, but greek yogurt would also work.

Can I add seasonings or spices to the flatbread dough?

If you're making the dough from scratch or from raw dough purchased at the store, you can fold in any seasoning you like before baking. Depending on my mood, I've sprinkled everything bagel seasoning or sometimes just sesame seeds on the crust to give it a crunchier bite for my weekend brunch extravaganza.

I don't have any fresh herbs - what can I substitute?

Dry dill is an adequate option, although I recommend you reduce it to about 1 teaspoon and mix it in with the lemon whipped cream cheese mixture. Taste and add more, as needed. Dry dill is much more potent than fresh dill, so proceed with caution. For the chives, green onions or scallions would work beautifully.

How to store leftover salmon flatbread?

This recipe is best served shortly after building it. Leftovers can be stored in the refrigerator for up to a day, but the cream cheese will create a soggy flatbread situation after a few hours.

Smoked Salmon Breakfast Flatbread Recipe

Ingredients

Scale

1 pound pizza dough or flatbread, store bought or homemade

1 tablespoon extra virgin olive oil

6 ounces whipped cream cheese

3 tablespoons creme fraiche

1 tablespoon fresh lemon zest

1/4 cup red onion, thin sliced

4 ounces smoked salmon

4 quail eggs, medium boiled

1 small cucumber

3 tablespoons capers

2 tablespoons fresh dill

1 tablespoon fresh chives

Sea salt and black pepper, to taste

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Instructions

To begin, prepare the flatbread. I used this flatbread pizza crust recipe for my base, but if your local grocery store sells one pound bags of fresh pizza dough, that is a great option. Press the dough into a vaguely oblong shape on a sheet pan. Brush with olive oil and sprinkle lightly with coarse sea salt. Bake according to package instructions. Remove and allow the flatbread to cool a bit.
Prepare the creamy lemon spread. Combine whipped cream cheese, creme fraiche and lemon zest in a small bowl. Stir well to combine. Season with a pinch of salt. Prepare the rest of the toppings by slicing the red onion, chives and dill, portioning the salmon and capers, and using a vegetable peeler to create thin ribbons of cucumber.
Soft boil the quail eggs by bringing a small saucepan of water to boil. Carefully drop in the eggs and cook for 90 seconds. Remove from the heat, drain, rinse and shell.
When the flatbread has cooled enough to handle (and not melt the creamy topping), transfer to your serving platter. Spread the lemon cream cheese over the bread, using a spoon to distribute evenly. Next, add the smoked salmon, red onions, halved quail eggs, capers, cucumber ribbons and fresh herbs. Sprinkle salt and pepper over the runny egg yolks
Slice the smoked salmon flatbread and serve with lemon wedges for those who want a squeeze of lemon juice.

Notes

Substitute 2 regular chicken eggs for 4 quail eggs. Quarter the soft (or medium-boiled) eggs and scatter them over the flatbread presentation.

Prep Time: 20
Cook Time: 15
Category: Easy Recipes
Method: Oven
Cuisine: American