HQ - TEST RECIPE Salmon Bianca Flatbread
with Dill and Capers (PLEASE DON'T USE THIS)
It's flatbread night, with a coastal twist! Flaked salmon, herby dill, white sauce, thinly sliced shallots and a salty kick from briny capers come together to redefine this weeknight special.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
283 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
6 unit
Flour Tortillas
(Contains Gluten)
50 g
Shallot
30 g
Capers
cup
Mozzarella Cheese, shredded
(Contains Milk)
6 tbsp
Sour Cream
(Contains Milk)
cup
Parmesan Cheese
(Contains Milk)
7 g
Dill
Not included in your delivery
tsp
Salt*
tsp
Pepper*
tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on a lightly oiled, foil-lined baking sheet. Drizzle over 2 tsp oil (dbl for 4ppl.) Season with salt and pepper. Broil in middle of oven, until salmon is cooked through, 7-8 min.
While salmon broils, peel, then mince the shallots. Rinse the capers under warm water to dissolve salt then pat dry with paper towel. Roughly chop the dill. Add the sour cream, cream cheese and half the dill to a small bowl. Stir to combine. Set aside.
On a baking sheet, arrange tortillas. (NOTE: It's ok if they overlap!). Broil in the bottom of oven until golden-brown, 2-3 min per side. (TIP: Keep an eye on tortillas so they it do not burn!) Set aside.
Carefully remove the cooked salmon to a plate. Flake using a fork. While still on baking sheet, spread cheese mixture between each toasted tortilla. Sprinkle over salmon, shallots, capers and Parmesan.
Broil in middle of oven, until cheese melts, 2-3 min.
Cut the flatbreads into quarters. Sprinkle over the remaining dill. Season with salt and pepper.
