Salmon and Beetroot Flatbreads
These easy smoked salmon and beetroot flatbreads with soured cream and dill make a fresh, low effort lunch or dinner that feels far fancier than the actual effort involved.
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Equipment
Large baking tray
- Sharp knife
- Chopping board
Ingredients
- 1 tablespoon olive oil
- 500 grams raw beetroot
- 2 large lightly smoked salmon fillets
- 8 small flatbreads
- 8 teaspoons soured cream
- 20 grams 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.
Nutrition Facts
Salmon and Beetroot Flatbreads
Amount per Serving
Calories
433
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
5
g
Cholesterol
51
mg
17
%
Sodium
477
mg
21
%
Potassium
1006
mg
29
%
Carbohydrates
57
g
19
%
Fiber
8
g
33
%
Sugar
11
g
12
%
Protein
27
g
54
%
Vitamin A
511
IU
10
%
Vitamin C
10
mg
12
%
Calcium
61
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Vacuum-packed cooked beetroot can be used for a quicker version.
- Hot smoked salmon works well too.
- Lovely served warm or cold.
- Best assembled just before eating so the flatbreads stay fresh.
