Practical Magic Seafood Flatbread


For the Flatbread:

  1. Place Lavash on a foil lined sheet pan and brush with olive oil and season with salt.
  2. Bake until crisp, 8-10 min. Set Aside. *Note. If you would like to do this for a group, cut each lavash into 4-6 pieces and bake accordingly.

For the Spread:

  1. Combine all ingredients in a bowl and mix until well combined. Keep room temperature when serving. (Can be made ahead 2 days in advance).

For the Pickles:

  1. Combine shaved vegetables in a heat safe container (we are using large ball jars).
  2. Bring vinegar, water, Practical Magic, Sugar, Salt, and Pickling spice to a simmer (to dissolve sugar and salt, and bring out aromatics in spices) and carefully pour over vegetables.
  3. Let sit a minimum of 8 hours. Refridgerate. Best after a few days.

To Finish:

  1. Take toasted flatbreads and spread liberally with sour cream spread. Drain trout, (save the oil for something else!) and flake on top. Top with pickles and fresh chives. Serve.

Recipe Credit

Culinary Director Steven Unrue has been a chef in Indiana for the past 13 years. He’s skilled craftsmanship in the culinary arts has allowed him to work at many great Indianapolis restaurants and private dining facilities. Learning and mastering food and beverage pairing has been a huge focus of Steven’s and is what led him to Sun King Brewery & Spirits.

As Culinary Director, Steven is currently building a database of paired recipes for all of Sun King Brewery’s variety of unique beers and handcrafted spirits. He is passionate about teaching other local chefs on how best to pair Sun King beer with their dishes. He aspires to educate not only the Sun King staff but all of Sun King’s fans with the knowledge of food and beer and why each style of beer pairs so well with various dishes.