Ingredients

4 oz Smoked Salmon
1 Each Fully Baked Plain Oven Fired Flats 6.5 X 6.5 In Square (#01946)
1 tbsp. Red Pepper Pesto
2 oz Mayo Or Plain Yogurt
1 oz Dijon Mustard
2/15 oz Dried Dill
2/15 oz Cilantro, Finely Chopped
1/2 oz Capers
1/4 oz Red Onion, Finely Chopped

Directions

1
Finely chop 2oz smoked salmon.
2
Incorporate cilantro and chopped salmon into 1 oz of yogurt and continue whipping to make a mousse.
3
Incorporate dill and Dijon into other portion of yogurt. Mix this with salmon.
4
Apply roasted red pepper pesto to the flatbread. Place salmon and cilantro evenly on top. Garnish with capers and onions.
5
Toast lightly, then roll and cut into 4 pieces as you would a sushi.
4 servings