Flambé with salmon

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
3.4 28
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 Roll (260 g) Flammenkuchen dough (refrigerated shelf; e.g. from Aunt Fanny)
  • 200 g Schmand
  • 3-4 Tsp Horseradish (glass)
  • 7-10 Tbsp salt and pepper
  • 1 bunch of dill
  • 200 g smoked salmon in slices
  • 1 jar (50 g) Trout caviar

Directions

  1. 1

    Preheat oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4). Unroll the tarte flambée dough together with the baking paper on a baking tray. Mix sour cream and horseradish, season with salt and pepper.

  2. 2

    Spread the dough with it. Pre-bake in a hot oven for 12-15 minutes.

  3. 3

    In the meantime, wash the dill, shake dry and finely chop the flags. Take the tarte flambée out of the oven, cover with salmon and sprinkle half of the dill on top. Bake at the same temperature for 2-3 minutes.

  4. 4

    Take out and loosely spread the trout caviar on top. Sprinkle with remaining dill. Cut the tarte flambée into quarters and serve.

Nutrition Facts

KCAL
430 kcal
CARBS
33 g
FATS
24 g
PROTEINS
18 g