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Salmon and Rocket Tarte Flambée

5 from 3 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 179 kcal

Ingredients
 

dough

  • 200 g Flour
  • 80 g Whole grain rye flour
  • 1 Yeast cubes
  • 1 tsp Sugar
  • 0,5 tsp Sea salt
  • 1 tbsp Olive oil
  • 180 ml Lukewarm water

Sour cream

  • 1 cups Sour cream
  • 1 cups Creme fraiche Cheese
  • 1 Lemon
  • Pepper from the grinder
  • Freshly grated nutmeg
  • Sea salt
  • Sugar

Covering

  • 200 g Smoked salmon
  • 100 g Arugula
  • 60 g Cherry tomatoes
  • Parmesan

Instructions
 

dough

  • Mix the flour and wholemeal flour and salt. Mix yeast with water and sugar and dissolve. Add the yeast mixture to the flour and knead together with olive oil to form a smooth dough. Cover the dough with a cloth and leave it to rise in a warm place for half an hour. Then roll out as thinly as possible on baking paper, perforate with a fork and place on a baking sheet. Let it rest for another hour.

Sour cream

  • Rub the lemon peel and squeeze out the juice. Mix the sour cream, cream, lemon zest and juice and season with salt, pepper, sugar and nutmeg. Distribute evenly on the dough.

Tarte

  • Halve the tomatoes and spread them on the tarte flambée along with the rocket and salmon. Sprinkle with freshly grated Parmesan and pepper and bake in a preheated oven at 200 ° C for 10 minutes until crispy. Do not leave it in the oven for too long so that the salmon does not get too dry.
  • Finally sprinkle with Parmesan again.

Nutrition

Serving: 100gCalories: 179kcalCarbohydrates: 19.6gProtein: 7.9gFat: 7.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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