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


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!