With Dill, Quick-Pickled Shallots, Capers and Goat Cheese
$9.95 per serving
Prep & Cook Time:25-35 min.
Cook Within:3 days
A note about serious food allergies
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.
Peel and halveshallot. Slice into thin strips (julienne). Stem and coarsely chop dill.
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.)
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.
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.
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.