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Salmon pitta with fresh vegetables and creamy filling
Elegant pitta pockets filled with silky smoked salmon, cream cheese and tangy capers

Smoked salmon & cream cheese pitta pockets

Author: Flavelo
Recipes Main Courses Quick Meals
The richness of smoked salmon cries out for acidity and freshness. In this recipe, the softness of cream cheese bridges the intense aroma of the fish with the vivid acidity of lemon and capers. This is not just a sandwich, but an elegant meeting of Scandinavian flavours and Mediterranean bread culture, where crunchy cucumber provides the rhythm to the bites.
🕒 Prep Time 15 mins
🍳 Cook Time 3 mins
⌛ Total Time 18 mins
🍽️ Servings 4 servings
🔥 Calories 540 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Mixing bowl (for the cream)
  • Sharp knife (for vegetables)
  • Toaster or frying pan
  • Lemon squeezer

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Fish

Instructions

1 ✓

Slice the red onion wafer-thin, salt lightly, and let stand for 5 minutes, then squeeze out.

Tip: Salting draws out the pungent onion juice, 'taming' it so it doesn't overpower the delicate salmon taste (osmosis).
2 ✓

Mix the cream cheese until smooth with the yoghurt, half the chopped dill, lemon juice, and roughly chopped capers. Season with pepper.

Tip: Only add salt after tasting, as both cream cheese and salmon can be salty.
3 ✓

Slice the cucumber and tomato thinly.

Tip: It's worth leaving the skin on the cucumber for crunch, but you can remove the seeds if you don't want them to soak the pitta.
4 ✓

Lightly toast the pittas, cut off the ends, or open them to form a pocket.

Tip: The contrast between warm bread and cold filling makes the dish exciting.
5 ✓

Spread the cream thickly inside the pitta, lay the salmon slices on top, then arrange the vegetables.

Tip: Spread the cream on both inner sides; this 'insulates' the bread from the vegetable moisture.
6 ✓

Sprinkle the remaining fresh dill and a few drops of olive oil on top.

Tip: The oil not only adds flavour but also gives the dish a sheen and helps flavours spread on the tongue.

Recipe FAQ

What if the salmon is too salty?
Smoked salmon saltiness varies. If it feels too salty, increase the cream cheese ratio or use unsalted yoghurt to loosen it, and don't salt the cream separately.
How long does the spread last?
It keeps for 2-3 days in the fridge in an airtight container; in fact, the flavours meld even better.
Can I substitute the dill?
Yes, chives or fresh tarragon also pair beautifully with fish.

Ingredients

  • 4 pcs Pitta breads
  • 200 g Smoked salmon (sliced)
  • 100 g Thick Greek yoghurt
  • 100 g Plain cream cheese
  • 0.5 pc Lemon (juice)
  • 50 g Capers (drained)
  • 1 pc Cucumber
  • 2 pcs Tomatoes
  • 1 head Red onion
  • 1 bunch Fresh dill
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper
  • 1 tbsp Extra virgin olive oil