Meal Kit

Smoked Salmon Flatbread

With Dill, Quick-Pickled Shallots, Capers and Goat Cheese

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 3 days

Contains: Fish (Salmon), Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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.

In Your Box (serves 2)

  • Info
    2 Naan Flatbreads
  • Info
    3 oz. Goat Cheese Crumbles
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Pan

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
  1. 1

    Prepare the Ingredients

    Peel and halveshallot. Slice into thin strips (julienne). Stem and coarsely chop dill.

  2. 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.)

  3. 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.

  4. 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.

  5. 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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