Masala Smoked Salmon Paratha Plate

• 90 g smoked salmon — Smoked salmon
• 70 g (1 dairy-free whole-wheat paratha) — Dairy-free whole-wheat paratha
• 60 g — Plain nonfat Greek yogurt
• 60 g, thinly sliced — Cucumber with peel
• 60 g, halved — Raw cherry tomatoes
• 10 g (2 tsp) — Fresh lemon juice
• 1 g (about 1/2 tsp) — Garam masala
• 4.5 g (1 tsp) — Avocado oil
• 5 g, chopped — Fresh cilantro
• 0.2 g (small pinch) — Fine salt

Method

1. 1Crisp the whole-wheat parathaBrush the paratha with avocado oil, fold it into quarters.Look for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Toast in a skillet over medium heat for 90 seconds per sideToast in a skillet over medium heat for 90 seconds per side; rest on a rack for 5 minutes.8 minLook for: The folded paratha has crisp golden spots and a layered triangular shape without burnt edges.Safety: Use tongs around the hot skillet and keep the handle inward.
3. 3Measure ingredients: Mix the masala yogurtMeasure nonfat greek yogurt, lemon juice, garam masala, and salt using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mix the masala yogurtStir yogurt, 6 g lemon juice, garam masala, and salt for 45 seconds, then chill while the paratha finishes resting.3 minLook for: The yogurt is smooth, pale gold, and free of dry spice pockets.Safety: Keep yogurt and smoked salmon at 40°F or colder.
5. 5Build the breakfast plateSpoon masala yogurt on the plate, fold smoked salmon beside it, add cucumber and tomatoes.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Finish with cilantroFinish with cilantro and remaining 4 g lemon, and add the crisp paratha triangle.3 minLook for: Salmon, vegetables, yogurt, and paratha remain distinct and every component is visibly represented.Safety: Use clean utensils for ready-to-eat fish and serve within 2 hours.