Smoked Salmon on Baked Pita Bread


Smoked Salmon on Baked Pita Bread

This really quick and easy appetizer makes a beautiful presentation when served as a first course for an elegant, intimate dinner, or as a main course for brunch. I like to opt for the pita bread because even though as a New Yorker, bagels were an integral part of my childhood, as an adult I find that they are so dense, I have trouble digesting them.


  • 6 oz. Wild Alaskan Smoked Salmon, thinly sliced
  • Flatbread, cut into triangles
  • Softened plain cream cheese
  • Fresh chives
  • Capers


  1. Preheat oven to 350 degrees.
  2. Place the pita triangles on a rimmed baking sheet covered with parchment paper and bake for approximately 5 minutes, or until the pita is lightly browned and warmed.
  3. When cooled, place a thin smear of cream cheese on the pita bread.
  4. Top with a slice of the smoked salmon. Repeat for all triangles.
  5. Top with capers and a sprig or two of fresh chives. Serve.

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