Do you also love smoked salmon with dill? We just can't get enough of it. Especially when combined with red onion, capers and crème fraîche on crispy flammkuchen.
breakfast and lunch with goat's cheese
Flammkuchen with smoked salmon and goat cheese
number of people
2 personspreparation time
25 minuteningredients
- 1 roll of flammkuchen dough
- 100g Bettine goat's cheese natural
- 50g crème fraîche
- 1 bunch of dill
- 150g smoked salmon
- 1 red onion
- capers
- 2 tablespoons olive oil
- salt, pepper
1 roll of flammkuchen dough
100g Bettine goat's cheese natural
50g crème fraîche
1 bunch of dill
150g smoked salmon
1 red onion
capers
2 tablespoons olive oil
salt, pepper
kitchen equipment
Rated 4.5/5
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preparation
Preheat the oven to 225 °C. Line a baking tray with baking paper.
Roll out the flammkuchen dough on the baking sheet. Cut the onion into thin half rings. Rinse the capers in water and leave to drain.
Spread a layer of créme fraîche over the dough, divide the onion rings and capers over this. Lay the slices of goat's cheese on top and bake in the bottom of the oven for about 12 minutes.
Chop the dill finely and mix about half with olive oil. Cut the salmon into strips. Cover the flammkuchen pastry with salmon and drizzle with the olive oil-dill mixture, then bake for another 3-4 minutes.
Sprinkle with the remaining dill.
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