Introduction

This salmon scramble flatbread is a delightful blend of tender wild salmon, fresh spinach, and fluffy scrambled eggs served on warm, homemade flatbreads. It’s a quick and flavorful meal perfect for breakfast, brunch, or a light dinner.

A round, flat brown tortilla lies on a white plate set on a white marbled surface with a pink cloth underneath part of the plate. On top of the tortilla is a mix of scrambled eggs with green spinach leaves and small orange pieces of salmon, spread in a rough circle near the center. To the left of the tortilla, on the plate, is a gold fork resting diagonally with its handle pointing toward the bottom edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp rapeseed oil (plus 1 tsp extra for cooking)
90g wholemeal flour, plus extra for dusting
160g baby spinach
3 large eggs
1 tbsp chopped dill, plus extra to serve
1½ tsp capers, drained and chopped
100g skinless wild salmon, cut into small pieces

Instructions

Step 1: To make the flatbreads, rub 1 tsp rapeseed oil into the flour using your fingers. Stir in 60ml warm water with a knife, then knead briefly on a lightly floured surface until the dough is smooth and elastic. Cut the dough in half.
Step 2: Roll out each half of dough with a floured rolling pin until very thin, about 21cm in diameter. Heat a non-stick frying pan over high heat. Cook one flatbread for 1 minute, then flip and cook the other side for 30 seconds, pressing down with a spatula until slightly browned and fairly dry but not crisp. Repeat with the second flatbread. Cover both with a tea towel to keep warm.
Step 3: Place the spinach in the pan and cook over medium heat for 1 to 2 minutes until wilted. Transfer to a sieve over a bowl and press out excess liquid with the back of a spoon. Roughly chop the spinach and set aside.
Step 4: Beat the eggs with the chopped dill and plenty of black pepper, then set aside. Rinse the pan and heat over medium heat. Add the capers and salmon, stirring until the salmon starts to turn opaque at the edges.
Step 5: Pour in the egg mixture and gently stir to scramble. When the salmon is nearly cooked and the eggs are almost set, stir in the chopped spinach to warm through.
Step 6: Serve the salmon scramble on the warmed flatbreads. Scatter extra dill on top and finish with a good grinding of black pepper.

Tips & Variations

For extra flavor, add a squeeze of lemon juice over the salmon scramble before serving.
Use smoked salmon instead of wild salmon for a different taste.
If you prefer, substitute wholemeal flour with plain or spelt flour for a lighter flatbread.
To make the flatbreads crispier, cook them a little longer on each side but watch carefully to avoid burning.

Storage

Store any leftover flatbreads in an airtight container at room temperature for up to 2 days. Keep the salmon scramble refrigerated in a sealed container for up to 24 hours. Reheat the scramble gently in a pan over low heat to prevent overcooking, and warm the flatbreads separately in a dry pan or microwave before serving.

How to Serve

A white plate sits on a white marbled surface with a whole wheat flatbread placed flat in the center. On top of the flatbread is a single layer of scrambled eggs mixed with green spinach leaves and small chunks of pink salmon, creating a colorful and messy mound. To the left of the flatbread on the plate rests a simple golden fork. The background around the plate contrasts softly with a light pink color. The image is bright and clear, showing textures of the flatbread, fluffy eggs, leafy spinach, and tender salmon as one unwrapped dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw and squeeze out excess water before adding it to the scramble to avoid sogginess.

What can I substitute if I don’t have rapeseed oil?

Olive oil or a mild vegetable oil can be used instead of rapeseed oil for cooking and making the flatbreads.