Recipe: Smoked Trout Flatbread with Parmesan Lemon Bechamel
Prep time
Cook time
Total time
This delicious smoked trout flatbread is incredible. Beautiful char lines from the BBQ grill, thinly sliced sauteed asparagus, dill, capers, and smoked trout all come together with an amazing Parmesan lemon bechamel sauce that will make you purr with joy. Buttery, salty, fresh, and sophisticated, this flatbread deserves a place on your upscale backyard summer menu.
Recipe type: Appetiser, Main Course
Cuisine: Italian
Servings: Serves 2 as a main course, or 6-8 as an appetizer.
  • 1 pound dough
  • 1 package smoked trout (4 ounces)
  • 8 spears asparagus
  • 1 tablespoon olive oil
  • 2 tablespoons capers, chopped
  • 4 tablespoons chopped dill
  • 2.5 tablespoons butter
  • 2 tablespoons flour
  • 2 cups hot milk
  • 1 teaspoon salt
  • zest of half a large lemon, or all the zest of a small lemon
  • ½ cup shredded Parmesan
  • Kosher salt and cracked black pepper to taste
  1. Preheat BBQ grill to about 450°.
  2. Using a mandoline, thinly slice the asparagus spears lengthwise into thin ribbons.
  3. Heat olive oil in a large saute pan over medium high heat. Once oil is hot, add the asparagus slices and season to taste with kosher salt and cracked black pepper. Saute, turning over occasionally, until soft but still bright green. Remove from heat and set aside.
  4. In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
  5. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Add the Parmesan and lemon zest, and stir until cheese is melted and incorporated into the bechamel. Season to taste with cracked black pepper and kosher salt. Set aside.
  6. Divide dough in half and roll out into two long flatbreads. The flatbreads should be the length of a jelly roll sheet pan.
  7. Place flatbreads directly on BBQ grill and cook until dark char lines form and bottom of flatbread is cooked and a bit crusty. Remove from heat.
  8. Flip flatbread over onto a sheet pan or cutting board so that the char marks are facing up. Spread half the bechamel over each flatbread (do this only if your grill is large enough to cook both flatbreads at once. If not, only apply bechamel to one and then repeat with the other once the first is cooked).
  9. Sprinkle half the chopped capers on each flatbread, evenly dispersing the best you can.
  10. Place half the asparagus spears on each flatbread, evenly spacing them apart. For a good visual appearance, place the asparagus diagonally opposite from the char lines.
  11. Break the smoked trout apart into bite sized pieces, and sprinkle evenly over the flatbreads.
  12. Top with chopped dill and more cracked black pepper to taste.
  13. Reduce BBQ grill temperature to low setting, and then carefully place the flatbreads on the BBQ grill grates (you may need to use a couple of large spatulas for this). Cook until the bottom crust is firm and crusty about 10 minutes.
  14. Slice diagonally and serve immediately.
Recipe by The Bald Gourmet at