August 2021

Smoked Salmon Flat Bread Paired with Great Frogs Vintners White

Looking for a light easy meal for a hot day? August can be a hot and sticky month, Smoked Salmon Flatbread hits the mark. Serve with a glass of chilled vino from great frogs to complete this lunch or light dinner. Smoked salmon atop a crispy flatbread, artichoke spinach spread and roasted Brussel sprouts. Great Frogs Vintners White is the vino of choice here, its light crisp texture goes down easily. Enjoy!

Ingredients

2 or more. flatbreads, depending on size

5-8oz smoked salmon

1/2 cup raw cashews

1/4 cup blanched almonds, skin on works too

1/2-3/4 can. artichokes

2 Tbsp Nutritional yeast

1 Tbsp. onion

2 cloves garlic, peeled

1/2 cup water

1 cup finely chopped spinach

1lbs brussel sprouts, shredded, (food processor works great)

Salt and pepper to tase

Method

preheat oven to 400 degrees, or you could use your grill.

Soak cashews and almonds for about 15 min in hot water.

Meanwhile shred Brussel sprouts. Heat 1 tbsp oil in skillet over med-high + cook brussels with salt/pep for 5-6 min until tender, stirring minimally to ensure browning; set aside

Drain off water, Place cashews, almonds water, artichokes, nutritional yeast, onion, garlic cloves into blender and puree. Pour mixture into a bowl. Salt and pepper to taste.

Next, Place flatbread on parchment paper lined baking sheet and spread artichoke spinach sauce on top. Pull apart salmon into bite size pieces, layer pieces over sauce. Top with shredded Brussel sprouts. a light sprinkle of grill seasoning adds an extra pop of flavor.

Bake for 7-10 min or until crust is light to medium brown.

Notes: Inspired By Hungry Root

Green Salad with a lemon vinaigrette is the perfect companion.