Name: Smoked Salmon Flatbread with Whipped Herb Labneh
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3/4 cup labneh; 1 tbsp olive oil; 1 tbsp fresh dill (finely chopped); 1 tbsp fresh chives (finely chopped); 1/2 small garlic clove (finely grated); 1/2 tsp lemon zest; Flaky salt (to taste); Freshly cracked black pepper (to taste); 2 Persian cucumbers (very thinly sliced into coins); 1 tsp olive oil; 1 tsp champagne vinegar or white wine vinegar; 1 tsp capers (roughly chopped); 1 tbsp fresh dill (chopped); 1 tsp honey; Small pinch flaky salt; Freshly cracked black pepper (to taste); 2 naan flatbreads; Olive oil (for brushing); 4 to 5 oz cold-smoked salmon; 1 to 2 tsp toasted sesame seeds (white or mixed white and black); Extra dill and chives (for garnish); Olive oil (for drizzling); Flaky salt and freshly cracked black pepper

Warm naan spread with herb labneh, layered with silky cold-smoked salmon, and finished with a quick cucumber-caper salad and toasted sesame seeds. Ready in 15 minutes. The kind of thing that looks like you planned it.

Close-up of cucumber and salmon pizza with sesame seeds on wooden table. — Delicious cucumber and salmon pizza topped with sesame seeds, served on a wooden table at Kateryna’s Cafe.

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Smoked salmon was a special occasion thing in my family. Not everyday food. The kind of ingredient that appeared when something was being marked, not just eaten. When I got older and could buy it for myself, I started to understand what the fuss was about – and I quickly figured out that the best way to eat it was also the simplest. A piece of really good bread. The kind you only find at a great bakery, or bake yourself. Quality butter. The fish on top. That’s it.

There’s something about that combination that respects the salmon rather than competes with it. It just needs the right base.

This flatbread is built on that same logic, taken a little further. Warm naan in place of the bakery loaf. Herb labneh where the butter would be – tangier, creamier, alive with dill and chives. Cold-smoked salmon folded loosely over the top. A quick cucumber-caper salad that cuts through the richness and keeps everything tasting bright. Toasted sesame seeds to finish.

Fifteen minutes. Looks like considerably more.

Why This Flatbread Works

The temperature contrast is doing most of the work: warm flatbread against cool labneh is where the whole thing starts
Labneh is tangier and lighter than cream cheese, and with a drizzle of olive oil it loosens into something spreadable and almost mousse-like
The cucumber-caper salad functions as both garnish and condiment – it cuts through the richness of the salmon and labneh without overwhelming either
Cold-smoked salmon in loose folds means every bite has a slightly different ratio of fish to cream to crunch

What You’ll Need

A Note on Labneh

Labneh is strained yogurt, thicker and tangier than Greek yogurt, with a spreadable creaminess that sits somewhere between cream cheese and ricotta. It’s a staple in Middle Eastern cooking and you’ll find it reliably at Middle Eastern grocery stores. Many Whole Foods and specialty grocers carry it now too, usually near the cheese section.

If you’ve already tried the Whipped Labneh Crostini here on the blog, you already know how well it functions as an appetizer base. This recipe uses it in a similar way but strips back the toppings – the salmon does most of the work.

In a pinch, you can strain full-fat Greek yogurt through cheesecloth overnight and get close. Don’t substitute regular cream cheese here; it’s too dense, too sweet, and won’t give you the tangy brightness that makes this work.

Labneh in a white bowl with chopped dill, chives, lemon zest, and black pepper before mixing

Which Smoked Salmon to Buy

Make sure you’re using cold-smoked salmon, not hot-smoked. Cold-smoked is the silky, translucent kind you find in vacuum-sealed packages near the cream cheese section. Hot-smoked is flakier and more cooked-tasting; it works as a swap but the texture is quite different. For this flatbread, you want the silky kind that folds rather than flakes.

If you love cold-smoked salmon as a main event and want to see it used in a different direction, the Smoked Salmon Crostini with Egg-Cheddar Mousse is worth a look – same hero ingredient, entirely different presentation.

A Few Other Notes

Persian cucumbers: Smaller, thinner-skinned, and less watery than English cucumbers. If you’re using English, slice them and press lightly with a paper towel before adding to the salad.

Champagne vinegar: Mild and faintly floral – the right brightness for a salad sitting on a rich labneh base. White wine vinegar works just as well. Avoid apple cider vinegar here; it pulls the flavor in the wrong direction.

Naan: Store-bought is exactly right for this. You want something with a little chew and some char potential. Pita works as a substitute but won’t blister the same way.

How to Make Smoked Salmon Flatbread

Start with the labneh. Combine it in a bowl with olive oil, dill, chives, finely grated garlic, and lemon zest. Season with flaky salt and black pepper. The olive oil loosens it from thick-and-scoopable to something that spreads cleanly and evenly. Set it aside at room temperature while you work on everything else – it gets slightly looser as it sits, which is exactly what you want.

The cucumber-caper salad comes together in one bowl. Thinly sliced cucumbers, olive oil, champagne vinegar, roughly chopped capers, fresh dill, a small hit of honey, salt, and pepper. Toss gently and let it sit for about five minutes. That brief rest lets the vinegar and salt begin drawing a little moisture out of the cucumbers and softening their raw edge, without turning them into anything pickled.

Thinly sliced Persian cucumber coins with fresh dill and herbs in a white bowl before tossing

Cucumber caper salad tossed with champagne vinegar, fresh dill, and capers in a white ceramic bowl

Brush the naan lightly with olive oil on both sides and warm it over medium-high heat in a dry skillet or grill pan. About two minutes per side – you want it soft and heated through with some light blistering at the edges. If you prefer the oven, 375°F for about five minutes gives you the same result.

Assemble while the naan is still warm. Spread the herb labneh in a generous, even layer all the way to the edges. Lay the smoked salmon over it in loose folds rather than flat slices – the folding gives you varying layers of fish in each bite rather than one uniform sheet. Spoon the cucumber-caper salad over the top, letting some pieces overlap and a few cucumber slices fall at the edges.

Finish with toasted sesame seeds, extra dill and chives, a drizzle of olive oil, flaky salt, and cracked pepper.

Serve immediately. The contrast between the warm flatbread and the cool labneh is a big part of what makes this work, and it fades quickly once assembled.

Make-ahead: The herb labneh keeps well for up to two days in an airtight container in the fridge. Pull it out ten minutes before assembling so it spreads easily. The cucumber salad is best made fresh but can sit for up to 30 minutes before it gets watery. Don’t assemble the flatbread in advance – it softens quickly and you lose the contrast.

Tips for Getting It Right

Grate the garlic, don’t mince it. A microplane dissolves the garlic into the labneh without leaving sharp, raw chunks. Minced garlic is too present here.
Let the cucumber salad sit. Five minutes is the floor. The salt and vinegar need time to work; a rushed salad tastes flat.
Warm the flatbread in a dry pan. The olive oil goes on the naan, not in the pan. Oil in the pan creates steam — you want direct heat contact for blistering.
Fold the salmon, don’t lay it flat. Flat slices look like deli prep. Loose folds give you texture and varying layers in every bite.
Flaky salt at the very end. The labneh is already seasoned, but a final pinch over the assembled flatbread ties everything together.

Variations and Simple Swaps

Turn it into a passed appetizer: Cut the assembled flatbread into strips or squares and serve on a board. Works well for brunch or a cocktail-hour spread where people are grazing.

Add avocado: Thin slices tucked under the salmon before you add the cucumber salad add creaminess and make this more substantial. Good for a lunch where you want more weight.

Swap the base: If you’re after something with a similar cucumber-and-cream dynamic but on sourdough instead of naan, the Cucumber Ricotta Prosciutto Toast uses the same fresh, layered logic – swap the prosciutto for smoked salmon and you’re very close.

Hands holding a slice of smoked salmon flatbread with whipped herb labneh, cucumber caper salad, and sesame seeds

Frequently Asked Questions

What is labneh and where can I find it? Labneh is strained yogurt, common in Middle Eastern cooking. It has a thick, creamy texture and a tangy flavor that sits somewhere between Greek yogurt and cream cheese. You’ll find it at Middle Eastern grocery stores and at many Whole Foods or specialty grocery stores, usually in the cheese or deli section.

Can I make this ahead for a party? Partially. The herb labneh keeps for up to two days in the refrigerator. The cucumber-caper salad can be prepped up to 30 minutes ahead. Warm the naan and assemble right before serving. Pre-assembled flatbread loses its contrast quickly as the bread softens.

What is the difference between cold-smoked and hot-smoked salmon? Cold-smoked salmon is cured and smoked at a low temperature, leaving it silky, translucent, and delicate. Hot-smoked salmon is cooked through, giving it a flakier texture and a more pronounced smoky flavor. Both will work in this recipe, but cold-smoked is the one to use if you want that silky, melt-into-the-labneh effect.

Can I use pita instead of naan? Yes, pita is a solid substitute. It won’t blister quite the same way, but it makes a fine base. Warm it the same way and consider cutting it into halves or quarters if you’re serving it as an appetizer.