Lox Flatbread Breakfast Recipe

January 29, 2013 by Kenmore

Erryn Cobb, Northwestern University football alumnus and contestant on MasterChef Season 2, shares his recipe for Lox Flat Bread – A tailgate twist on a brunch classic. Nothing gets an early day of tailgating off on the right foot like a hearty meal of smoked salmon, right? By tweaking this recipe a bit you can serve a large crowd of hungry football fans in a hurry.


preparation time
70 mins

cook time




1 cup warm water

2 teaspoons sugar

1 teaspoons salt

1 package dried yeast

2 tablespoons olive oil

3 cup flour

0.5 pounds smoked salmon / lox

0.5 cup cream cheese

0.5 cup ricotta cheese


In a bowl, dissolve package of yeast, sugar and salt in warm water. Add olive oil and mix in flour 1 cup at a time. Once all ingredients are incorporated, knead and store in warm dry area. Allow dough to rise for at least 1 hour (can be made overnight and refrigerated). While dough is rising combine ricotta cheese, cream cheese, lemon juice, basil, salt and pepper in food processor. Set aside. Once dough doubles in size section into 4 pieces and roll out flatbread. Take flatbread dough and add to hot well-oiled grill or grill pan. Cook for about 1 minute on each side. Spread cheese mix evenly across crust. Add the rest of the toppings and serve.


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