Name: Smoked Salmon, Cottage Cheese & Egg Flatbread with Tossed Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 4 ½ tbsp capers; 3 cups cottage cheese; 6 eggs; 6 flatbreads or naan; 1 ½ bunches radish; 2 shallots; 3 (113 g) pkgs smoked salmon; 1 ½ (142 g) pkgs spring mix (mixed greens); apple cider vinegar; black pepper; Dijon mustard; extra virgin olive oil; salt

Smoked Salmon, Cottage Cheese & Egg Flatbread with Tossed SaladSmoked Salmon, Cottage Cheese & Egg Flatbread with Tossed Salad — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

4 ½ tbsp capers

3 cups cottage cheese

6 eggs

6 flatbreads or naan

1 ½ bunches radish

2 shallots

3 (113 g) pkgs smoked salmon

1 ½ (142 g) pkgs spring mix (mixed greens)

apple cider vinegar

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Preheat oven to 245°C (475°F).

Divide flatbreads between two baking sheet pans. Place in the oven (it doesn't have to be fully heated) and bake, flipping halfway through, until slightly crispy, 5-6 minutes. Remove from oven.

Meanwhile, place cottage cheese in a strainer and press gently with the back of a spoon to remove excess liquid. Set aside to drain further.

When the flatbreads are done, spread the drained cottage cheese over top, creating a large well in the center of each. Crack an egg into each well.

Return baking sheets to the oven and bake until eggs are just set, 12-15 minutes. Remove from oven.

Meanwhile, chop or tear smoked salmon into bite-sized pieces. Place on a plate.

Peel and mince shallots. Add to the plate with the salmon, along with capers, and set aside for serving.

About 5 minutes before the flatbreads are done, place oil, vinegar, Dijon, salt, and pepper in a large bowl. Whisk to combine the dressing.

Wash, dry, trim, and slice radishes crosswise into thin rounds. Add to the bowl with the dressing.

Wash and dry the mixed greens (skip this step if they came pre-washed). Add to the bowl with the dressing and radish, then toss to combine the salad.

When the flatbreads are done, top with smoked salmon, minced shallot, and capers, then cut into wedges.

To serve, divide flatbreads and salad between plates. Enjoy!

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