Description
This Salmon Scramble Flatbreads recipe combines soft, thin wholemeal flatbreads with a flavorful scrambled egg and salmon mixture, enhanced by fresh dill, sautéed spinach, and tangy capers. It’s a nutritious and satisfying meal perfect for breakfast, brunch, or a light dinner, featuring simple techniques to create a wholesome dish with Mediterranean-inspired flavors.
Ingredients
Scale
Flatbreads
- 1 tsp rapeseed oil
- 90g wholemeal flour, plus extra for dusting
- 60ml warm water
Scramble Mixture
- 160g baby spinach
- 3 large eggs
- 1 tbsp chopped dill, plus extra to serve
- 1 tsp rapeseed oil
- 1½ tsp capers, drained and chopped
- 100g skinless wild salmon, cut into small pieces
- Black pepper, to taste
Instructions
- Make the flatbread dough: Rub 1 tsp of rapeseed oil into 90g of wholemeal flour using your fingers until the mixture resembles breadcrumbs. Stir in 60ml of warm water with a knife, then knead briefly on a lightly floured surface until the dough is smooth and elastic. Divide the dough into two equal portions.
- Roll and cook flatbreads: Roll each dough half out with a floured rolling pin into a thin circle about 21cm in diameter. Heat a non-stick frying pan over high heat and cook one flatbread for 1 minute. Flip and cook the other side for 30 seconds, pressing lightly with a spatula until slightly browned and dry but not crisp. Repeat with the second flatbread. Cover both with a tea towel and keep warm.
- Wilt the spinach: Place the baby spinach in the same pan over medium heat and cook for 1 to 2 minutes until wilted. Transfer to a sieve set over a bowl and press out excess liquid with the back of a spoon. Roughly chop the spinach and set aside.
- Prepare the egg and salmon mixture: Beat the eggs with 1 tablespoon of chopped dill and plenty of black pepper, then set aside. Rinse the pan and return it to medium heat. Add the chopped capers and salmon pieces, stirring until the salmon edges begin to turn opaque.
- Scramble the eggs with salmon: Pour in the egg mixture and stir continuously to scramble. When the eggs are nearly set and the salmon is almost cooked through, fold in the wilted spinach to warm through.
- Assemble and serve: Spoon the salmon scramble onto the warmed flatbreads. Scatter extra chopped dill on top and finish with a generous grinding of black pepper. Serve immediately.
Notes
- The flatbreads can be made ahead and gently reheated in a dry pan before serving.
- Use wild salmon for better flavor and texture.
- Adjust the amount of dill and capers to suit your taste preferences.
- Ensure not to overcook the salmon in the scramble for a tender texture.
- Wholemeal flour makes the flatbreads healthier and adds a nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Frying
- Cuisine: European
Keywords: salmon scramble, flatbreads, wholemeal flatbread, healthy breakfast, brunch recipe, spinach, dill, capers, easy scrambled eggs
