With Dill, Quick-Pickled Shallots, Capers and Goat Cheese
Prep & Cook Time:25-35 min.
Cook Within:3 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
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.
You Will Need
Before You Cook
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
Prepare the Ingredients
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.
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