Serves 4, prep time 10 minutes, cooking time 45 minutes
INGREDIENTS
1 large flatbread
1 red onion, sliced
2 garlic cloves, chopped
100g smoked salmon
8 free-range eggs
Salt & pepper
1 spring onion, chopped
1 tsp paprika
2 tsp dried dill
METHOD
Preheat the oven to 180°C. Grease a flan tin.
Run the flatbread quickly under slowly running cold water.
Place the flatbread in the tin pushing it into the edges of the tin.
Add the onion and garlic then half the salmon.
In a jug beat the eggs and pour over the onions and salmon.
Add the remainder of the salmon, season and sprinkle with dill, paprika and chopped spring onion.
Bake in the oven for 45 minutes until the egg has set.
Finally, remove from the oven, allow to cool, remove from the tin, and serve.
