Salmon Scramble Flatbreads Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithdylan.com/salmon-scramble-flatbreads-recipe/
