Salmon Scramble Flatbreads Recipes

SALMON SCRAMBLE FLATBREADS

Steps:

• To make the flatbreads, rub the oil into the flour using your fingers. Stir in 60ml warm water with a cutlery knife, then knead briefly on a lightly floured surface until the dough is smooth and elastic. Cut in half.
• Roll out each half of dough using a floured rolling pin until very thin (about 21cm in diameter). Heat a non-stick frying pan over a high heat, and cook one of the flatbreads for 1 min. Flip and cook on the other side for 30 seconds, pressing it down with a spatula until slightly browned in places and fairly dry without being crisp. Repeat with the second flatbread. Cover both with a tea towel and keep warm.
• Put the spinach in the pan and cook over a medium heat for 1-2 mins until wilted. Tip into a sieve over a bowl and press out the excess liquid using using the back of a spoon, then roughly chop.
• Beat the eggs with the dill and plenty of black pepper, then set aside. Rinse the pan and set over a medium heat. Add the capers, then the salmon and stir until the fish just starts to turn opaque at the edges. Pour in the egg mixture, and stir to scramble the eggs. When the salmon is almost cooked through and the egg is almost set, stir in the spinach to heat through. Serve on the warmed flatbreads with the extra dill scattered over and a good grinding of black pepper.

SALMON SCRAMBLED EGGS

Steps:

• Beat eggs in medium bowl. Add milk, dill, pepper and salt; beat well.
• Melt butter in medium nonstick skillet over medium-low heat. Add onions; cook and stir 2 to 3 minutes or until crisp-tender. Add egg mixture; gently stir in salmon. Cook until eggs are set but still moist, stirring constantly.
• Sprinkle cheese over eggs. Cover; cook 1 minute or until cheese is melted.

SALMON SCRAMBLE

Steps:

• In a bowl, beat eggs, milk salt and pepper. Stir in salmon, cheese and parsley. In a greased skillet, cook and stir gently over medium heat until eggs are set, about 3-5 minutes.

SMOKED-SALMON SCRAMBLE

Steps:

• Make Creamy Scramble: Heat 1 tablespoon butter in a nonstick skillet over medium-high heat. Add 2 beaten eggs, 2 tablespoons cream cheese, 2 teaspoons chopped chives, and salt and pepper. Whisk until just set. Serve on toasted whole-grain bread with smoked salmon.

SMOKEY THE SALMON (SMOKED SALMON SCRAMBLE)

Steps:

• Heat oil in a large skillet over medium heat. Combine eggs and salmon and cook until soft. Add cream cheese and mix until a smooth texture, add 1/4 cup green onions and scramble. Serve on a plate and garnish with the remaining 1/4 cup green onions.

SALMON AND SCRAMBLED EGGS

Steps:

• Cut salmon fillets into large cubes, season, and saute in an oiled nonstick skillet over medium-high until opaque throughout, about 5 minutes. Reduce heat to medium; add eggs, a splash of cream, and dill. Season and cook, stirring, until eggs are just set; serve with toast.

SALMON FLATBREAD

Steps:

• Turn on broiler (or grill) to high.
• Brush tortilla on both sides with olive oil and season with salt and pepper. Broil or grill the tortilla for about 5 minutes, flipping occasionally, until the tortilla gets slightly golden and crispy.
• While the tortilla is cooking, mix sour cream, yogurt, cucumbers and dill to make a simple dill sauce. Add more dill to taste.
• Once the tortilla is finished cooking, remove it and spread the dill sauce all over one side. Layer Smoked Salmon on top followed by Tomato, Onions, and Capers.
• Finish with a squeeze of lemon juice, chopped chives, salt, and pepper to taste.

SMOKED SALMON FLATBREADS

Steps:

• Briefly heat the pizza bases in the oven, microwave or in a dry frying pan. Season the mascarpone and spread onto the bases.
• Just before serving, scatter over the salmon, red onion, dill and capers, then grind over some black pepper. Put on a board and cut into lengths with a pizza wheel or scissors.

SMOKED SALMON SCRAMBLE

Steps:

• Heat oil in a nonstick skillet over medium-high heat for 1 to 2 minutes.
• Add eggs and allow to set, 10 seconds.
• Sprinkle salmon, cream cheese, and chives over eggs.
• Scramble until just cooked, about 1 minute, being careful not to overcook. Season to taste with pepper, if desired.
• Serve hot.