Flammkuchen with smoked salmon
Austrian classic flammkuchen with smoked salmon.
Give the Austrian classic flammkuchen a delicious Italian twist with this recipe. Delicious for lunch or as an appetizer.
Preparation
Preheat the oven to 200°C. Chop the red onion.
Roll out the dough according to the instructions on the package.
Mix the crème fraîche with the World Spice Blend - Nordic and spread it on the tarte flambée dough.
Bake the flammkuchen in a preheated oven for 15-20 minutes until done.
Top the flammkuchen with the arugula and divide the salmon flakes, capers and onion over it.
Grind black pepper and World Spice Meal - Pizza over the flammkuchen and garnish with lemon zest.
Variatietip
Vervang de gerookte zalm en kappertjes ook eens voor serranoham en Parmezaanse kaas.
Ingredients
- 1 pak flammkuchendeeg
- 200 g gerookte zalmsnippers
- 85 g rucola
- 15 g kappertjes
- 1 rode ui.
- 125 g crème fraîche
- 2 el World Spice Blend - Nordic
- Zwarte peper
- rasp van ½ citroen
