Smoked Salmon Croissant Flatbread

~This was a last minute, but welcome addition to a menu I prepared for my best friend's bridal shower. I was trying come up with a good finger food appetizer which would keep well at room temperature. Not to mention something which could be quickly and easily prepared. Smoked salmon lox is one of my all-time favorite indulgences. The salty, smoky aroma of cured salmon; the silky texture of lox, was nicely offset by the slightly briney flavor of caper. You may omit the shallots but it adds a pleasant bite to the dish.

Special Equipment:

Silpat

cookie sheet

rolling pin

Ingredients:

8 oz smoked salmon lox

8 oz can Pillsbury croissant roll

2-3 oz Philly Cream Cheese- softened

1 tbsp capers

1 tbsp chopped chives

1 small shallot- thinly sliced (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Set Silpat on top of cookie sheet. Remove and unroll croissant dough in one complete sheet.
3. Lay dough evenly on top of Silpat. Using a rolling pin, smooth and lightly flatten dough.
4. Bake for 8-10min or until golden. Set aside to cool.
5. Smooth softened cream cheese evenly across surface of flatbread.
6. Evenly disburse capers across surface. Lay each slice of lox, slightly folded on top of flatbread. Garnish with chives and shallots.
7. Slice flatbread into as large or small pieces as desired. Serve immediately.