Perfect for when you want a low effort dinner, these lightly smoked salmon and beetroot flatbreads with soured cream and dill are an absolute delight.
I love ‘dinner on flatbread’ recipes. They’re so easy and everyone can load up on the ingredients they prefer – so they’re really popular too.
I use lightly smoked salmon for my recipe here. Because I developed this as a quick and easy weeknight dinner, I haven’t smoked my own (you certainly can, though). You can buy lightly smoked salmon fillets in most large supermarkets, or ask your fishmonger.
Ingredients, Substitutions and Variations
- Flatbreads – I used small, sourdough flatbreads for this recipe (super easy to make – give them a go!). If you use larger flatbreads, you might only need one per person.
- Beetroot – use fresh beetroot. It’s really simple to prepare and cook for this recipe.
- Lightly smoked salmon – if you can’t find lightly smoked, you could use full smoked salmon, but the texture will be different.
- Soured cream – for that delicious creaminess.
- Dill – fresh dill really does make all the difference for these beetroot and salmon flatbreads. Definitely use if you can!
Top Tips
- Preparing the beetroot You don’t need to peel the beetroot, just cut it into small wedges. Beetroot can be messy so wear gloves if you don’t want to stain your fingers (though it washes off fairly easily).
- Cooking the salmon Lightly smoked salmon needs to be cooked until flaky for this recipe – you want it to flake with a fork as everyone helps themselves. This should take around 15-20 minutes in the oven.
- Get ahead You can roast the beetroot and salmon in advance and keep in the fridge for up to 24 hours. You can even eat it cold, if you like.
More salmon recipes:
- Lightly Smoked Salmon Fillets with Crushed New Potatoes and Mustard Cabbage
- Pan Fried Salmon with Coconut Noodle Broth
- Soy Glazed Salmon with Miso Noodle Broth
- Smoked Salmon, Roasted Beetroot and Watercress Smörgåsbord
Get the cook books:
Salmon and Beetroot Flatbreads
July 21, 2024These lightly smoked salmon and beetroot flatbreads with soured cream and dill make a simple, low effort lunch or dinner.
Ingredients
- 1 tbsp olive oil
- 500 g raw beetroot
- 2 large lightly smoked salmon fillets
- 8 small flatbreads
- 8 tsps soured cream
- 1 handful fresh dill
Instructions
- Preheat the oven to 180 degrees Celsius.
- Trim the top and bottom off each beetroot, then cut them into wedges (no need to peel). Put them on a baking tray, sprinkle with salt and pepper and drizzle with the oil and put into the oven for 20 minutes.
- When the 20 minutes are up, remove the tray from the oven. Move the beetroot across to make room for the salmon and lay the fillets on the tray, skin side down. Put back in the oven for 15-20 minutes, until the salmon is flaky.
- To serve the flatbreads, spread 1 tsp soured cream over each one. Top with beetroot chunks, flaked salmon and dill. Serve two per person.
Tried this recipe?Let us know how it was!
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