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!

Salmon Flatbread
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
Black pepper
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.