Flammkuchen with wild sockeye salmon

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.

Smoked wild sockeye salmon