Smoked Salmon, Courgette and Spinach Flatbread
This smoked salmon, courgette and spinach flatbread is a light main course made in the Thermomix TM7. A gluten-free yeast dough is kneaded to soft elasticity, then topped with ribboned courgette, wilted baby spinach and silky smoked salmon. The TM7 handles the dough and butter emulsion with consistent precision, delivering a crisp yet tender base for this elegant, quick weeknight dinner.
About this recipe
Smoked salmon, courgette and spinach flatbread is a recipe your Thermomix TM7 transforms from fiddly to foolproof. Gluten-free flatbread recipes usually fail because the dough lacks structure, but the TM7 kneads the gluten-free flour, yeast and olive oil into a supple, rollable base in minutes — no hand-kneading, no guesswork. The all-in-one kitchen machine also melts the butter gently for brushing and combines the water, sugar and yeast mixture evenly so the dough rises reliably. Courgette ribbons and wilted baby spinach piled on top with smoked salmon turn this into a light yet satisfying main course, ideal for a quick weeknight dinner or a relaxed weekend lunch. Whether you follow a gluten-free diet or simply love fresh, vibrant toppings on homemade bread, this flatbread delivers crisp edges, a tender centre and restaurant-style presentation with minimal washing-up.
Preparation tips
- Roll the gluten-free dough between two sheets of baking paper to prevent sticking, and aim for an even thickness so the courgette-topped centre bakes at the same rate as the edges.
- Pat the courgette ribbons dry before arranging them on the flatbread; excess moisture would soften the base and stop the edges turning crisp and golden under the salmon.
- Leftover flatbread keeps well wrapped in the fridge for a day — reheat it briefly in a hot pan to revive the crisp base before adding the smoked salmon and fresh spinach.
Recipe variations
- Vegetarian version: omit the smoked salmon and add crumbled feta or toasted pine nuts with the courgette and spinach for a salty, savoury contrast that keeps the flatbread satisfying.
- Festive version: swap the salmon for gravadlax, add a dollop of dill cream and thin lemon zest, and cut the flatbread into small squares as an elegant party snack.
Thermomix TM7 Benefits
- Weighing the gluten free flour directly in the mixing bowl, the Thermomix guarantees an accurate dough ratio and consistent flatbread texture every time.
- Dough kneading in the TM7 develops the yeast mixture evenly, giving the gluten free base a supple consistency ready to roll within minutes.
- Steaming the baby spinach gently in the Varoma, the TM7 preserves its vivid green colour before it tops the flatbread with the courgette ribbons.
- Heating the unsalted butter to just melted, the Thermomix prepares a silky brushing mixture for the flatbread edges without any browning or splutter.
- Mixing the water, sugar and instant yeast into a uniform blend, the TM7 activates the dough starter reliably for a well-risen gluten free base.
Ingredients
- water
- sugar
- dried instant yeast
- gluten-free plain white flour
- olive oil
- bicarbonate of soda
- fine sea salt
- unsalted butter
- fresh baby spinach
- lemon juice