Name: Smoked Salmon Flatbread with Crispy Roasted Chickpeas / Quick Pickled Red Onion / Tikka Masala Cream Cheese / Tamarind Drizzle
Yield: Serves 2 to 4
Ingredients: Pinch of clove powder; ¼ tsp (1 mL) cayenne; ¼ tsp (1 mL) turmeric; Cilantro (optional); 1 tsp (5 mL) cumin; 1 tsp (5 mL) shredded unsweetened coconut; ¼ tsp (1 mL) cumin; ½ cup (80 mL) red wine vinegar; ¼ cup + 2 Tbsp (90 mL) cream cheese, room temperature; 1 Tbsp (15 mL) diced onion; 1 tsp (5 mL) olive oil; ½ cup (80 mL) canned chickpeas, drained; 1 Tbsp (15 mL) water; 1 tsp (5 mL) diced garlic; 5 slices (85 g) smoked salmon lox; 1 medium shallot, thinly sliced; 3 Tbsp (45 mL) hot water; 1 tsp (5 mL) vegetable oil; Pinch of cayenne; ½ tsp (2.5 mL) salt; 3 Tbsp (45 mL) brown sugar; ¼ tsp (1 mL) lemon juice; 2 Tbsp (30 mL) sugar; Chili oil (optional); Pinch of salt; 2 Tbsp (30 mL) concentrated tamarind paste; One 8- × 4-inch (20 x 10 cm) flatbread; ¼ tsp (1 mL) salt

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

Flatbreads are super fun to make and fast, so lucky for us this recipe uses flatbread for the base. Flatbread brushed with oil and cooked in the oven until crispy is the perfect vessel for salmon lox, an ingredient with some pretty good friends—one of them being cream cheese. Mixed with the symphony of flavours of an Indian tikka masala, this flatbread is a game changer. The quick pickles give the dish a little “sunshine” and the tamarind drizzle makes for really exciting bites every time.<