Meal Kit
Smoked Salmon Flatbread
With Dill, Quick-Pickled Shallots, Capers and Goat Cheese
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs, Wheat
Chef
David Padilla
Smoked salmon is a classic breakfast for those days when your palate is feeling more refined and healthy than waffles and sausage allow. In this plate, we put a spin on bagels and shmear by putting it on naan flatbread with goat cheese. You’ll love the complementary flavors of dill, pickled shallot, and capers in this flavorful breakfast that’s ready in a flash.
In Your Box (serves 2)
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2 Naan Flatbreads
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3 oz. Goat Cheese Crumbles
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3 oz. Smoked Salmon
- 2 fl. oz. Apple Cider Vinegar
- 1 Shallot
- ⅗ oz. Capers
- ¼ oz. Micro Greens
- 1 tsp. Sugar
- 1 tsp. Cracked Black Pepper
- 0 Dill Sprig
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) N3DgpAOj
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Calories600
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Carbohydrates74g
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Net Carbs70g
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Fat22g
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Protein30g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel and halveshallot. Slice into thin strips (julienne). Stem and coarsely chop dill.
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2 Quick-Pickle the Shallot
In a small pan, bring apple cider vinegar, sugar, a pinch of salt and pepper, and 2 oz. water to a boil. Add shallots, boil for 1 minute, and lower to a simmer for 5-7 minutes. (Shallots should turn a nice bright pink.)
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3 Prepare the Naan Flatbread
Place naan flatbreads on prepared baking sheet and drizzle 1 tsp. olive oil over each flatbread. Season each with a pinch of salt and pepper. Spread goat cheese over both flatbreads and top with quick-pickled shallots (to taste). Bake 12-15 minutes, or until edges crisp up and flatbread is hot throughout.
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4 Finish Flatbreads
Remove from oven and top with slices of smoked salmon. Garnish generously with capers, dill, microgreens, and cracked black pepper. FYI: Capers are the pickled flower buds of the caper bush and provide a beautiful briny bite that lends itself perfectly to the smoked salmon.
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5 Plate Dish
Cut flatbreads into wedges, if desired, and place on plates. Smoked salmon undergoes a preservation method where fillets are cured, and then cold smoked (sometimes for days) to produce a wonderfully smoky, flavored product with a long shelf life.
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