Salmon and Spinach Scramble on Homemade Flatbreads

To prepare the flatbread dough, combine the wholemeal flour and rapeseed oil in a bowl, rubbing the oil into the flour with your fingertips. Gradually stir in 60ml of warm water using a cutlery knife until a dough forms. Knead briefly on a lightly floured surface until smooth and elastic, then divide the dough into two equal portions.

Roll out each piece of dough with a floured rolling pin until very thin, roughly 21cm in diameter. Heat a non-stick frying pan over high heat. Cook each flatbread for 1 minute on one side, then flip and cook for 30 seconds on the other, pressing down with a spatula until lightly browned but still soft. Wrap the finished flatbreads in a clean tea towel to keep them warm.

In the same pan, cook the baby spinach over medium heat for 1-2 minutes until wilted. Transfer the spinach to a sieve placed over a bowl and press firmly with the back of a spoon to remove all excess liquid. Roughly chop the drained spinach and set aside.

Whisk the eggs with the chopped dill and a generous amount of black pepper. Wipe the pan clean and return it to medium heat. Add the chopped capers and salmon pieces, stirring until the salmon just begins to turn opaque. Pour in the egg mixture and stir gently to scramble. When the eggs are almost set and the salmon is cooked through, fold in the chopped spinach to heat it. Serve immediately on the warm flatbreads with extra dill and black pepper.