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Salmon and Havarti Flatbread

with Greek yogurt cucumber salad 

Servings: 4
Time: 20 minutes

Ingredients

Salmon & Havarti Flatbread

  • 8 oz. cream cheese, softened
  • 1/2 cup Odyssey® sour cream
  • ½ cup green onions, sliced
  • 6 oz. Buholzer Brothers™ Havarti cheese, shredded
  • 1/2 cup smoked salmon, roughly chopped depending on desired size
  • ½ cup red onion, diced
  • 2 tbsp capers
  • 2 tbsp fresh dill, snipped
  • 4 Naan bread or flatbread of choice (heated/pre-baked according to directions)
  • Lemon, squeezed
  • Salt and pepper to taste

Greek Yogurt Cucumber Salad

  • 1/3 cup red onion, thinly sliced
  • 1/4 cup olive oil
  • 1 1/2 tsp. red wine vinegar
  • 1 1/2 tsp. dried oregano
  • 2–3 English cucumbers, thinly sliced
  • 1 cup plain Odyssey 2% plain Greek yogurt 
  • 1 tbsp. lemon juice
  • 1 clove garlic, minced
  • 1/4 cup fresh dill, chopped
  • Salt and pepper to taste

Directions

Salmon and Havarti Flatbread

  1. Stir cream cheese and sour cream in a bowl until smooth. Add the Havarti, stirring to combine.
  2. Spread mixture over flatbread. Top with smoked salmon, red onion, capers and dill. Squeeze with lemon wedge. Season with salt and pepper to taste.

Greek Yogurt Cucumber Salad 

  1. In a small bowl, combine the red onion, olive oil, vinegar, and oregano. Let the onions marinate at room temperature while preparing the rest of the salad.
  2. Combine the Greek yogurt, lemon juice, garlic, dill. Add the cucumbers, along with the marinated onions, including the liquid from the onions. Stir to combine. Salt and pepper to taste.