Whatever salmon you have on hand–be it leftovers, canned, vacuum-sealed, smoked, or frozen–it can be turned into this simple yet tasty appetizer which is great for lunch or a light dinner along side a salad. Flavor versatility is key in this dish; pineapple or diced oranges can be used in place of the mango, and black or green olives can be substituted for the Kalamata’s.
Warning, this is a tasty recipe you likely won’t be able to get enough of! We get a lot of questions from clients who’ve fished with us at Becharof Lodge on the Egegik River, asking for our favorite recipes…this is one of them, and it’s so simple!
1 cup cooked, flaked salmon
1 teaspoon fresh lemon juice
1/2 cup diced mango
1/4 cup diced Kalamata olives
2 tablespoons sour cream or Greek yogurt
1 teaspoon chopped fresh dill
Flatbread of choice
Fresh dill for garnish
Flake salmon into chunks taking care to remove all bones. In a medium bowl, gently mix lemon juice, mango and olives. In a small bowl mix sour cream or Greek yogurt with fresh dill. Cut flatbreads into serving portions and toast in a skillet or oven. Let bread cool before topping with salmon mixture. Top each flatbread portion with a spoonful of salmon mixture. Add a dollop of dill cream mixture and top with freshly ground black pepper. Garnish with additional fresh dill and serve immediately.