Flambé with salmon

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
3.5 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 pck (260 g each) fresh tarte flambée dough (refrigerated shelf; e.g. from Aunt Fanny)
  • 200 g Schmand
  • 3-4 Tsp Horseradish (glass)
  • 7-10 Tbsp salt, pepper
  • 5-6 Stem/s Dill
  • 200 g Smoked salmon in slices
  • 1 jar (50 g each) Trout caviar

Directions

  1. 1

    Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Unroll the tarte flambée dough together with the baking paper on a baking tray. Mix sour cream and horseradish. Season with salt and pepper. Spread the dough with it. Bake in a hot oven for 12-15 minutes.

  2. 2

    Meanwhile, wash the dill, shake dry and cut the flags finely. Take the tarte flambée out of the oven, cover with salmon and half of the dill. Continue baking at the same temperature for 2-3 minutes. Remove. Serve with caviar and the rest dill.

Nutrition Facts

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