Chef Mark Zeitouni talks to us about the inspirations for one of his most popular dishes.
“One of the favorites at our little restaurant on the bay is the Dawson Bay Smoked Salmon Flatbread. Dawson Bay is a salmon farm and smokehouse in Chile and they sell some of the best Salmon in the world, one of the best things is that they trim the sides and clean them so you only get the best part of the filet. This dish has an interesting history too.
At The Standard Spa, Miami Beach, The Lido Restaurant and Bayside Grill is very much the epitome of a Grill Restaurant. Literally and figuratively, we only have a Grill and a Panini Press. When I was traveling in Maine visiting my good friend, we sat waterside at an organic flatbread restaurant, flatbread, meaning pizza in a wood oven, but with more interesting toppings than you’re typical by the slice place. So, sitting there munching on some great stuff, I said to myself, wouldn’t it be great to be able to munch on to some great flatbreads at The Lido? Hummmmm… Why don’t I grill the flatbread dough and then put great topping on them? And from that I came up with a couple, one being the Smoke Salmon Flatbread, that quickly became staff favorites and signature items.
The Smoked Salmon Flatbread starts with a great grilled pizza shell, then we slather it with crème fraiche, put a layer of smoked salmon on it and finish with chopped parsley, red onion, arugula and capers.” - Chef Mark Zeitouni
Yummmmmmy, we hope you join us soon!