This recipe was adapted from the Napa General Store using a prepared gluten-free Cauliflower pizza crust. You can also make it with a regular pre-made pizza crust or flatbread. 

Pair it with our Rosé of Cabernet which has lots of body and structure to accompany the salmon and creme fraiche. 

Smoked Salmon Flatbread Recipe

• Pre-made Pizza Crust or Cauliflower Pizza Crust (such as Caulipower found in the freezer section)
• 1 Ounce Smoked Salmon - Flaked 4 Tablespoons
• Crème Fraiche
• 1 Tablespoon Capers
• Handful of Arugula
• Fresh Chopped Dill
• Pickled Red Onion

Preparation:

Night before: Mix the crème fraiche and chopped dill, cover and refrigerate.

Day of: Pre-cook the pizza crust according to directions. Spread the crème fraiche over entire pizza, then layer on the smoked salmon. Put back in oven for 3 minutes. Remove and top with arugula, capers, and pickled onions. Drizzle the dill crème fraiche mixture over the top. Slice and enjoy!