These smoked salmon and beetroot flatbreads are EXACTLY the sort of dinner I make when I want something that feels fresh, colourful and a bit sophisticated…but I absolutely do not want to cook anything complicated.
There’s very little effort involved here, which is honestly my favourite kind of cooking.
The beetroot becomes sweet and slightly caramelised in the oven, the lightly smoked salmon flakes beautifully over the top, and the soured cream and dill pull everything together into something that tastes far fancier than it has any right to.
It’s also one of those brilliant “assemble and let everyone help themselves” dinners. Put everything in the middle of the table and let people pile up their flatbreads exactly how they like them. VERY handy if you live with people who all mysteriously dislike different ingredients.
I especially love this recipe in spring and summer when I want lighter dinners that still feel satisfying. It’s great for warm evenings, lazy lunches or even cut into smaller pieces for a slightly-posh picnic situation.
Why You’ll Love These Salmon and Beetroot Flatbreads
These flatbreads are fresh and light but still feel like a proper dinner, which is quite a hard balance to get right sometimes. They also look impressively colourful and “put together” despite requiring very little actual effort from you – always a win.
I also love how flexible they are. You can serve them warm straight from the oven, eat everything cold the next day for lunch, or just put all the bits in the middle of the table and let everyone build their own. Very useful if your household contains people with wildly differing opinions on beetroot. Or dill. Or salmon. Or life in general.
What Makes Beetroot So Good With Salmon?
This combination really works.
The beetroot becomes sweet and earthy once roasted, which balances beautifully with the richness and smokiness of the salmon. Then the dill and soured cream add freshness and sharpness to stop everything feeling too heavy.
Roasting the beetroot also softens its earthiness quite a lot, which is useful if you normally find beetroot tastes a bit like soil. (I say this affectionately as someone who genuinely loves beetroot.)
Ingredients, Substitutions and Variations
- Flatbreads – I used small sourdough flatbreads here because I love the slight chewiness they have with the soft toppings. They also crisp up slightly around the edges which is DELICIOUS. Shop bought is completely fine but you can make your own too. If you use larger flatbreads, one per person is probably plenty. You could also use naan breads, pittas, wraps or even rye bread for more of an open sandwich situation
- Beetroot – Use fresh raw beetroot for the best flavour and texture. Roasting it brings out the sweetness beautifully. You do not need to peel it – genuinely. Just trim the ends, cut into wedges and roast. If you’re short on time, you can use vacuum-packed cooked beetroot instead. I’d roast it for 10 minutes just to warm and caramelise it slightly.
- Lightly Smoked Salmon – Lightly smoked salmon works particularly well here because it flakes beautifully once cooked while still keeping that subtle smoky flavour. Hot smoked salmon also works well if that’s easier to find. I wouldn’t use smoked salmon slices from a packet here – the texture is too delicate for this style of serving.
- Soured Cream – This adds coolness and richness which balances the beetroot really nicely. Crème fraîche or Greek yoghurt also work well.
- Dill – Fresh dill makes SUCH a difference here. It lifts everything. Parsley works too.
What Is Lightly Smoked Salmon?
Lightly smoked salmon is quite different to the smoked salmon slices you’d usually put on bagels at brunch.
Instead of being thinly sliced and ready to eat cold, lightly smoked salmon usually comes as fillets which still need cooking before eating. The smoking is much more subtle too – it gives the salmon a gentle smoky flavour without completely overpowering everything else in the dish.
I LOVE using it for easy dinners because it feels a bit more interesting than plain salmon fillets without requiring any extra effort from me. It also flakes beautifully once cooked, which makes it perfect for recipes like these flatbreads.
You can usually find lightly smoked salmon fillets near the fresh fish section in larger supermarkets.
If you enjoy cooking with lightly smoked salmon, you might also like my salmon and beetroot sharer or my lightly smoked salmon fillets with crushed new potatoes and mustard cabbage — both are brilliant easy dinners when you want something that feels fresh but still comforting.
Top Tips
- Preparing the beetroot You don’t need to peel the beetroot, just cut it into small wedges. Beetroot can be messy so wear gloves if you don’t want to stain your fingers (though it washes off fairly easily).
- Cooking the salmon Lightly smoked salmon needs to be cooked until flaky for this recipe – you want it to flake with a fork as everyone helps themselves. This should take around 15-20 minutes in the oven.
- Get ahead You can roast the beetroot and salmon in advance and keep in the fridge for up to 24 hours. You can even eat it cold, if you like.
Salmon and Beetroot Flatbreads
Equipment
Large baking tray
- Sharp knife
- Chopping board
Ingredients
- 1 tablespoon olive oil
- 500 grams raw beetroot
- 2 large lightly smoked salmon fillets
- 8 small flatbreads
- 8 teaspoons soured cream
- 20 grams fresh dill
Instructions
- Preheat the oven to 180 degrees Celsius.
- Trim the top and bottom off each beetroot, then cut them into wedges (no need to peel). Put them on a baking tray, sprinkle with salt and pepper and drizzle with the oil and put into the oven for 20 minutes.
- When the 20 minutes are up, remove the tray from the oven. Move the beetroot across to make room for the salmon and lay the fillets on the tray, skin side down. Put back in the oven for 15-20 minutes, until the salmon is flaky.
- To serve the flatbreads, spread 1 tsp soured cream over each one. Top with beetroot chunks, flaked salmon and dill. Serve two per person.
Notes
- Vacuum-packed cooked beetroot can be used for a quicker version.
- Hot smoked salmon works well too.
- Lovely served warm or cold.
- Best assembled just before eating so the flatbreads stay fresh.
More Fish and Seafood Recipes
If you enjoy cooking fish at home, you’ll find plenty more inspiration in my fish and seafood recipes collection. Fish is brilliant for weeknight dinners – it cooks quickly, feels light and fresh, and can be packed with flavour.
Try some of the most popular recipes from the site:
- Pan Fried Sea Bass with Olive Linguine – crisp-skinned sea bass served with a punchy olive pasta. Simple but incredibly satisfying.
- Asian Style Whole Baked Black Tilapia – a fragrant oven-baked fish with bold Asian flavours.
- Lightly Smoked Salmon with Crushed New Potatoes and Mustard Cabbage – a fresh, elegant dish that works beautifully for lunch or dinner.
- Baked Cod with Creamy Chorizo Beans – flaky cod served with rich, smoky beans. A proper flavour-packed dinner.
If you’re looking for easy fish dinners for tonight, these recipes are a great place to start.
This looks amazing and such a treat! Thank you!
Love the combo in this flatbread. So delicious. Thanks for sharing.
This looks so good! I love trying new things with flatbreads.
I never thought about putting beetroot with salmon before but this was a winning combination.
This Salmon and Beetroot Flatbreads recipe is fantastic! It’s easy to make and combines fresh, vibrant flavors into a delicious meal. Perfect for a quick and healthy lunch. Thank you!
This is such a delicious combination! Flatbreads is my favourite quick lunch and I’m always looking for new topping ideas. Thank you for sharing!