Flowers Tarte Flambée with Salmon

Ingredients for 4 servings:

• 250 g Flour, (Type 405 or 550)
• 2 tsp oil
• 1 tsp salt
• 100 ml water
• 200 g sour cream
• 4 tsp horseradish , (jar)
• 250 g smoked salmon, sliced
• 1 jar caviar, trout (yellow)
• 1 bunch of dill
• some salt and pepper, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

not quite classic – but delicious

Preheat oven (electric oven: 225°C/ fan oven: 200°C/ gas mark 4). For the dough: Knead flour, salt, and water into a smooth dough, adding 2 teaspoons of oil. If the dough is too stiff to roll out, add another teaspoon of oil if necessary. The dough should not be too soft and should not stick to your hands. Let the dough rest for about 20 minutes so the flour can expand. After the dough has rested, roll out the dough thinly on a floured surface the size of a baking sheet. It is easier to divide the dough into 4 equal portions and roll each one out very thinly. Then bake on 2 baking sheets. For the topping: Mix the sour cream with 4 teaspoons of horseradish, season generously with salt and black pepper, and spread evenly over the dough. Pre-bake in a hot oven for 10 minutes. Meanwhile, wash the dill, shake it dry, and chop very finely. Set aside a few sprigs for decoration. Remove the pre-baked tarte flambée from the oven, top with the salmon slices, and sprinkle with dill. Bake at the same temperature for about 3-4 minutes. Remove the finished tarte flambée(s) from the oven and spread the trout caviar loosely on top and sprinkle with the reserved dill sprigs. The trout caviar is a delicate yellow-transparent and looks very pretty against the vibrant color of the salmon. Cut the tarte flambée into four equal pieces using a pizza cutter and serve immediately while hot on flat plates. Tip: If you’re in a hurry, you can also use ready-made tarte flambée dough from the refrigerated section. One roll fits exactly on one baking sheet. If you’re making your own dough, I recommend rolling out four equal pieces of dough thinly from the start. This is easier and faster.