Smoked Salmon Mini Naan with Horseradish Raita
Prep time
Cook time
Total time
Serves: 16 bites or 4 main course servings
  • 7 ounces whole milk Greek yogurt
  • ⅓ cup grated cucumber (seeds removed, from 1 peeled Kirby cuke)
  • ½ teaspoon prepared horseradish
  • Salt
  • Pepper
  • 2 teaspoons minced chives, plus more for garnish
  • 4 Stonefire mini naan
  • About 3 ounces smoked salmon (around 8 slices, the thinner the slices, the less weight you'll need)
  • 4 sprigs fresh dill
  • About ¼ ounce salmon roe (totally optional!)
Make the raita:
  1. Blot any moisture from the yogurt. In a small bowl, combine the yogurt, horseradish, grated cucumber, chives, salt, and pepper. Stir to combine. Taste for salt, adding more as needed. You can make the raita in advance. Store in the fridge. If it seems watery, just stir back together.
Assemble the naan:
  1. Bake the naan at 400°F for 2 minutes. Cool slightly, then cut into four wedges each, but keep the rounds together and arrange the four on a serving platter. Spread each naan generously with the raita, leaving a small crust. You'll have a little extra to eat later or serve on the side. Cut the salmon into bite-sized ribbons and put one on each wedge. Garnish with the minced chives, dill sprigs, and salmon roe. These will hold up for a while if you need them for a cocktail party, but they are most delicious within 30 minutes or so, while the naan is still a little warm.
Recipe by Big Girls Small Kitchen at