Flammkuchen with a fishy twist: our wild sockeye salmon! Quick to prepare and a feast for both your taste buds and eyes.
2 Recipe - persons
Recipe - ingredients
Roll of flammkuchen pastry
Olive oil
7 ounces crème fraîche
Juice of half a lemon
Salt and pepper
1 small bunch of dill
7 ounces of Sea Tales smoked sockeye salmon
Chives to serve
Recipe - how do you make it
Recipe - steps
1 Preheat the oven to 425 Fahrenheit and place the puff pastry on a baking sheet lined with baking paper.
2 Drizzle the puff pastry with olive oil and salt and bake according to the directions on the packaging.
3 Mix the créme fraîche in a bowl with the lemon juice, salt, pepper and dill.
4 Spread the crème fraîche over the baked puff pastry base, top with the salmon and sprinkle with dill and chives. Cut the flammkuchen into quarters and serve.
