Smoked Salmon Breakfast Flatbread

Ingredients:

• 1 pound pizza dough or flatbread,
• 1 tablespoon extra virgin olive oil
• 6 ounces whipped cream cheese
• 3 tablespoons creme fraiche
• 1 tablespoon fresh lemon zest
• 1/4 cup red onion, thin sliced
• 4 ounces Acme Smoked Salmon
• 4 eggs, medium boiled
• 1 small cucumber
• 3 tablespoons capers
• 2 tablespoons fresh dill
• 1 tablespoon fresh chives
• Sea salt and black pepper, to taste

Instructions:

1. To begin, prepare the pizza/flatbread dough. Press the dough into a vaguely oblong shape on a sheet pan. Brush with olive oil and sprinkle lightly with coarse sea salt. Bake according to package instructions. Remove and allow the flatbread to cool a bit.
2. Prepare the creamy lemon spread. Combine whipped cream cheese, creme fraiche and lemon zest in a small bowl. Stir well to combine. Season with a pinch of salt. Prepare the rest of the toppings by slicing the red onion, chives and dill, portioning the salmon and capers, and using a vegetable peeler to create thin ribbons of cucumber.
3. Soft boil the eggs by bringing a small saucepan of water to boil. Carefully drop in the eggs and cook for 90 seconds. Remove from the heat, drain, rinse and shell.
4. When the flatbread has cooled enough to handle (and not melt the creamy topping), transfer to your serving platter. Spread the lemon cream cheese over the bread, using a spoon to distribute evenly. Next, add the smoked salmon, red onions, quartered eggs, capers, cucumber ribbons and fresh herbs. Sprinkle salt and pepper over the runny egg yolks
5. Slice the smoked salmon flatbread and serve with lemon wedges for those who want a squeeze of lemon juice.