Preheat broiler to high with rack near the top of the oven. Arrange the flatbread on a baking sheet and place under the preheated broiler. Broil until golden brown with some crispy spots. Once browned, remove from the oven and place on a cutting board.
Spread Boursin over the flatbread leaving a 1- inch border. Arrange Smoked Goldeye evenly over the top. Drizzle with Lemon White Balsamic, Dill Olive Oil and Smashed Peppercorn Sea Salt. Slice and serve.
Tested in our Manitoba Fish Cooking Class.