John Myers
Contents
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Ingredients
dough
- 250 g Flour
- 0,5 cube Yeast
- 1 tsp Salt
- 1 pinch Sugar
- 0,125 l Water (lukewarm)
Covering
- 300 g Creme fraiche Cheese
- 1 pinch Salt
- 1 pinch Pepper
- 3 Small onion red
- 250 g Smoked salmon
Instructions
dough
- Put the flour in the mixing bowl of the food processor, make a small pit. Crumble yeast in the pit and mix with sugar, salt and a small part of the water. Cover with flour from the edge. If there are cracks, add the rest of the water and knead everything vigorously in the food processor to form a smooth dough. Let rise for about 90 minutes.
- Mix the creme fraiche with salt and pepper. Peel and chop the onion. Pick up the salmon
- Divide the dough into 2 parts and roll them out into thin cakes on a baking sheet lined with baking paper. Brush with creme fraiche and top with onion and salmon. Bake one after the other in the preheated oven at 220 C (top / bottom heat) for 10 minutes
