PREP: 5 MINS
COOK: 10 MINS
Top these Scandinavian-inspired flatbreads with poached salmon, beetroot, capers, cucumber and yogurt for a quick and easy lunch or supper
- Scoop out the seeds from the cucumber with a teaspoon and cut into rounds. Toss with the lemon juice and capers, and season to taste.
- Warm the flatbread under the grill for 1-2 mins on each side. Spread over the yogurt and top with the cubed beetroot, flaked salmon, and the cucumber salad. Sprinkle over the dill fronds and lemon zest, and season with black pepper to serve.