Salmon Scramble Flatbreads Recipe

Introduction

This salmon scramble flatbread is a fresh and flavorful twist on a classic breakfast scramble. Combining tender wild salmon, spinach, and fragrant dill, all wrapped in a warm, homemade flatbread, it makes a satisfying meal any time of day.

Ingredients

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

Instructions

1. Step 1: To make the flatbreads, rub 1 tsp of 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.
2. Step 2: Roll out each half of the dough 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 in places and fairly dry but not crisp. Repeat with the second flatbread. Keep both covered with a tea towel to stay warm.
3. Step 3: Add the spinach to the pan and cook over medium heat for 1–2 minutes until wilted. Drain in a sieve over a bowl and press out excess liquid with the back of a spoon. Roughly chop the spinach and set aside.
4. Step 4: Beat the eggs with the chopped dill and plenty of black pepper. Set the mixture aside.
5. Step 5: Rinse the pan and place it back over medium heat. Add the capers and then the salmon, stirring until the fish just starts to turn opaque around the edges.
6. Step 6: Pour in the egg mixture and stir gently to scramble. When the salmon is almost cooked and the eggs are nearly set, stir in the chopped spinach to warm through.
7. Step 7: Serve the scramble on the warmed flatbreads, scattering extra dill on top and finishing with a good grind of black pepper.

Tips & Variations

• Use smoked salmon instead of fresh for a different smoky flavor, adding it at the end just to warm through.
• Try adding a squeeze of lemon juice over the finished dish for a bright, fresh contrast.
• If you prefer, swap the wholemeal flour for white flour to make lighter flatbreads.

Storage

Store any leftover scramble and flatbreads separately in airtight containers in the fridge for up to 2 days. Reheat the scramble gently in a pan over low heat to avoid overcooking, and warm the flatbreads in a dry pan or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of salmon?

Yes, you can substitute salmon with other firm fish like trout or even cooked shrimp, but adjust cooking times accordingly to avoid overcooking.

Can I prepare the flatbreads in advance?

Absolutely. You can make the flatbreads a day ahead, keep them wrapped in a clean tea towel, and reheat them in a pan before serving.

Salmon Scramble Flatbreads Recipe

Print Recipe

★★★★★

4.8 from 577 reviews

This delicious Salmon Scramble Flatbreads recipe combines tender wild salmon scrambled with fresh spinach, capers, and dill, served atop warm, homemade wholemeal flatbreads. A nutritious and satisfying meal perfect for breakfast, brunch, or a light dinner.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: British
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Flatbreads

• 1 tsp rapeseed oil
• 90g wholemeal flour, plus extra for dusting
• 60ml warm water

For the Filling

• 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

1. Make the dough: Rub 1 tsp rapeseed oil into 90g wholemeal 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.
2. Roll and cook flatbreads: Roll out each half of dough with a floured rolling pin until thin, about 21cm in diameter. Heat a non-stick frying pan over high heat. Cook one flatbread for 1 minute, flip and cook for another 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.
3. Wilt the spinach: Place 160g baby spinach in the pan over medium heat for 1-2 minutes until wilted. Transfer spinach to a sieve over a bowl and press out excess liquid with the back of a spoon. Roughly chop the spinach.
4. Prepare eggs and scramble with salmon: Beat 3 large eggs with 1 tbsp chopped dill and plenty of black pepper, set aside. Rinse the pan and place it over medium heat. Add 1½ tsp chopped capers and 100g small pieces of wild salmon. Stir until salmon just starts to turn opaque at the edges. Pour in egg mixture and gently stir to scramble. When salmon is nearly cooked and eggs almost set, add chopped spinach and heat through.
5. Serve: Spoon the salmon scramble onto the warmed flatbreads. Scatter extra chopped dill on top and finish with a generous grind of black pepper. Serve immediately.

Notes

• Ensure not to overcook the flatbreads—they should be flexible and slightly browned, avoiding crispness for the best texture.
• Use skinless wild salmon for optimal flavor and ease of cooking.
• You can substitute rapeseed oil with olive oil if preferred.
• For a dairy-free version, this recipe is naturally free of dairy.
• Wholemeal flour adds fiber and a nutty flavor, enhancing the nutritional profile.

Keywords: salmon scramble, flatbreads, wholemeal flatbreads, spinach, breakfast recipe, healthy brunch