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Everything Bagel Smoked Salmon Flatbread with Herbed Cream Cheese

Recipe By Melissa Leung
Vintage Bub and Flat Bread Recipe

Serves: 2 large flatbreads (4-8 people)


For the Flatbread:

  • 1 ¾ cup all-purpose flour, plus extra for dusting
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 cup plain Greek yogurt
  • 3 tablespoons Italian parsley, finely chopped
  • 2 tablespoons olive oil
  • 6 tablespoons Everything Bagel Seasoning, divided
  • ¼ cup water


For the Toppings:

  • 1 cup hot smoked salmon, flaked
  • ¼ cup capers, rinsed and dried
  • 1 tablespoon Italian parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh dill, finely chopped

For the Pickled Onions:

  • ½ cup red onion, thinly sliced
  • ½ cup white vinegar
  • 1 teaspoon granulated white sugar
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper


For the Herbed Cream Cheese:

  • 1 container whipped plain cream cheese
  • 3 tablespoons Italian parsley, finely chopped
  • 3 tablespoons fresh chives, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 2 teaspoons fresh lemon juice
  • 1 clove garlic, finely grated
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper


  1. In a large bowl, combine the all-purpose flour, baking powder, and salt. Add the Greek yogurt, olive oil, parsley, and 2 tablespoons of Everything Bagel Seasoning. Mix to combine until a smooth dough forms.
  2. Transfer the dough to a floured surface and divide into 4 pieces. Cover loosely with plastic wrap and let rest for 30 minutes.
  3. While the dough is resting, prepare the Pickled Onions by combining the sliced onion, white vinegar, white sugar, sea salt and ground black pepper in a bowl. Mix to combine and set aside.
  4. Next, prepare the Herbed Cream Cheese by combining the whipped cream cheese, parsley, chives, dill, lemon juice, garlic, salt, and pepper in a bowl. Gently fold the ingredients together to ensure that you do not remove too many air bubbles from the whipped cream cheese. Once combined, cover, and place in the refrigerator.
  5. After 30 minutes have elapsed and the dough has rested, roll the dough into four oval shapes, ensuring that they are ½-cm thick.
  6. Use a dry pastry brush to brush off extra flour from the flatbreads. This will avoid any excess flour from burning when cooking the flatbreads.
  7. Dip a pastry brush into the water and brush it along the edges of the flatbreads, creating a border that is 3-centimeters thick. Carefully sprinkle the remaining Everything Bagel Seasoning on the wet surface of the dough and gently press down the seasoning with your fingers. Repeat for all the flatbreads.
  8. Heat a large cast-iron pan (or regular frying pan) over medium-high heat. Once hot, place one flatbread in the pan and cook for 2 minutes per side, or until the flatbread turns golden brown and gets slightly puffy.
  9. Wrap the cooked flatbread in a clean tea towel and set aside. Repeat for the remaining flatbreads.
  10. To assemble the flatbreads, divide the cream cheese mixture amongst the flatbreads, spreading the cream cheese evenly over the middle of the flatbreads. Top with the flaked smoked salmon, pickled onions, capers, and herbs.
  11. Slice the flatbread into large or bite-sized pieces and enjoy.