Description
A nutritious and delicious recipe for Salmon Scramble Flatbreads featuring wholemeal flatbreads topped with scrambled eggs, wild salmon, fresh spinach, dill, and capers. This quick and easy meal combines wholesome ingredients for a satisfying breakfast or light dinner.
Ingredients
Scale
Flatbread Dough
- 1 tsp rapeseed oil
- 90g wholemeal flour, plus extra for dusting
- 60ml warm water
Scramble Topping
- 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
Instructions
- Make the Flatbreads: 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 to form a dough, then knead briefly on a lightly floured surface until smooth and elastic. Divide the dough in half.
- Roll and Cook Flatbreads: Roll out each dough half with a floured rolling pin until very thin, 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 down with a spatula until slightly browned and dry but not crisp. Repeat for the second flatbread. Cover with a tea towel to keep warm.
- Prepare Spinach: Place 160g baby spinach in the pan over medium heat and cook for 1-2 minutes until wilted. Drain the spinach in a sieve, pressing out excess liquid with the back of a spoon, then roughly chop.
- Beat Eggs: In a bowl, beat 3 large eggs with 1 tbsp chopped dill and a generous amount of black pepper. Set aside.
- Cook Salmon and Capers: Rinse the pan and heat over medium. Add 1½ tsp chopped capers and 100g skinless wild salmon pieces, stirring occasionally until the salmon edges start to turn opaque.
- Scramble Eggs with Salmon: Pour the egg mixture into the pan and stir gently to scramble with the salmon. When the eggs are nearly set and salmon cooked through, stir in the chopped spinach to warm through.
- Assemble and Serve: Spoon the salmon scramble onto the warmed flatbreads, garnish with extra chopped dill and a good grinding of black pepper. Serve immediately.
Notes
- Ensure the flatbreads are cooked through but not crispy for the best texture.
- Adjust seasoning with black pepper to taste.
- Use wild salmon for a richer flavor and sustainability.
- Can be served with a side of fresh salad for a fuller meal.
- To make it gluten-free, substitute wholemeal flour with gluten-free flour blends.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Modern European
Keywords: salmon scramble, flatbreads, wholemeal flatbread, healthy breakfast, quick breakfast recipe, wild salmon recipe, spinach scramble, easy brunch ideas
