John Myers
Contents
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Ingredients
- 1 pack Tarte flambée batter from the cooling shelf 260 g
- 200 g Sour cream
- 4 tsp Horseradish
- Salt pepper
- 0,5 bunch Fresh dill
- 200 g Smoked salmon
- 1 Glass Trout caviar
Instructions
- Preheat the oven to 220 ° O / U heat or 200 ° convection
- Unroll the fresh tarte flambée batter with the parchment paper and place on a baking sheet.
- Mix the sour cream with the horseradish until smooth and season with a little salt and pepper. Be careful with the salt, the salmon also releases salt. If you like more heat, you can also increase the amount of horseradish.
- Spread the tarte flambée batter evenly with the sour cream and horseradish mixture, leave the edges free a little and put them in the hot oven. Baking time 12 - 15 min.
- Wash and dry the dill and finely chop the dill flags.
- Take the tarte flambée out of the oven, cover with the smoked salmon and sprinkle half of the cut dill flags on top. Back in the oven and bake again for 2-3 minutes at the same heat.
- Remove, cut into pieces and serve with the remaining dill and trout caviar.
Nutrition
Serving: 100gCalories: 218kcalCarbohydrates: 2.3gProtein: 10.7gFat: 18.5g
