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Savory Smoked Fish Flatbread with Arugula & Olives (Gluten-Free, Soy-Free, Dairy-Free)

Name: Savory Smoked Fish Flatbread with Arugula & Olives (Gluten-Free, Soy-Free, Dairy-Free)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 cup chickpea (garbanzo bean) flour; ¾ cup water; 1 tbsp olive oil; ¼ tsp salt; ½ tsp garlic powder (optional); 1 cup fresh arugula; ½ cup flaked cooked wild salmon (or smoked salmon pieces); 4–5 anchovy fillets; 4 slices prosciutto (or other cured meat, optional for added saltiness); 2 tbsp capers; ⅓ cup green olives, sliced; Freshly ground black pepper; ¼ cup cashew cream or unsweetened coconut yogurt; 1 tsp lemon juice; 1 tbsp chopped fresh dill or parsley; ½ tsp garlic powder; Salt to taste; Water to thin, if needed

Category:

Main Course

Difficulty: Medium

Serves:

2 people

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Rating:

(0.00/5)

July 26, 2025 by Chef Molly

This nutrient-packed savory flatbread brings together the bold, briny flavors of smoked salmon, anchovies, olives, and capers with the peppery freshness of arugula. All served on a soft, gluten-free base and drizzled with a creamy, dairy-free herb sauce—it’s a light yet indulgent meal perfect for brunch, lunch, or a refreshing dinner.

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What You’ll Need:

Flatbread Base

1 cup chickpea (garbanzo bean) flour
¾ cup water
1 tbsp olive oil
¼ tsp salt
½ tsp garlic powder (optional)

Toppings

1 cup fresh arugula
½ cup flaked cooked wild salmon (or smoked salmon pieces)
4–5 anchovy fillets
4 slices prosciutto (or other cured meat, optional for added saltiness)
2 tbsp capers
⅓ cup green olives, sliced
Freshly ground black pepper

Dairy-Free Creamy Drizzle

¼ cup cashew cream or unsweetened coconut yogurt
1 tsp lemon juice
1 tbsp chopped fresh dill or parsley
½ tsp garlic powder
Salt to taste
Water to thin, if needed

Prepration for:Savory Smoked Fish Flatbread with Arugula & Olives (Gluten-Free, Soy-Free, Dairy-Free)

Step 1/3

Make the Flatbread Base

In a bowl, whisk together chickpea flour, water, olive oil, salt, and garlic powder until smooth. Let the batter rest for 10 minutes. Heat a non-stick skillet or cast iron pan over medium heat. Lightly grease. Pour in half the batter (for 2 flatbreads) and spread it into a circle. Cook for 3–4 minutes per side until golden brown. Repeat with remaining batter.

Step 2/3

Make the Creamy Herb Drizzle

In a small bowl, mix cashew cream or coconut yogurt with lemon juice, herbs, garlic powder, and salt. Add a little water if needed to reach drizzle consistency.

Step 3/3

Assemble

Place cooked flatbread(s) on a plate. Top evenly with arugula, salmon, anchovies, prosciutto, olives, and capers. Drizzle with the dairy-free herb sauce. Finish with freshly ground black pepper.

Chef's Tips & Notes

Pro Tips: Make it vegan by omitting the fish/prosciutto and using marinated artichokes or roasted chickpeas instead. Add pickled onions or cucumber ribbons for extra tang. Great for meal prep: cook the base in advance and assemble fresh.

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Savory Smoked Fish Flatbread with Arugula & Olives (Gluten-Free, Soy-Free, Dairy-Free)