Smoked Salmon Flammkuchen

Name: How to cook Smoked Salmon Flammkuchen - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 to 4 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Smoked Salmon Flammkuchen

Flammkuchen (OR Flammekueche) is not well-known in Australia. Do you know it? I am a big fan of Flammkuchen. Probably I like it more than Italian Pizza and I make it often. I heard that there are some regional variations, but most commonly Sour Cream is used. It’s surprisingly easy to make and it is a great fun to try a variety of toppings. Today’s topping is Smoked Salmon. I added Spinach as well but that is optional.

Ingredient

Food ration :

3 to 4 Servings

heaped cup Plain Flour OR Bread Flour *about 1 & 1/4 cups

1 teaspoon

Baking Powder *optional

1 pinch

Salt

1/2 cup

Warm Water

1 tablespoon

Oil *I used Sunflower Oil

100 g

Sour Cream *OR Creme Fraiche

small clove Garlic *grated

1/2

Onion *thinly sliced

Cooking instructions

* Step 1

Combine Flour and Salt in a bowl. Add Warm Water and Oil. Mix until a dough comes together. Knead, adding more Flour if required, until smooth and elastic.

* Step 2

Divide the dough into 2 portions if you prefer. Roll out or flatten the dough into a thin oblong or round, and place on a baking tray(s), lined with baking paper if necessary.

* Step 3

Mix Sour Cream (OR Creme Fraiche), Garlic and Salt, spread on the base, scatter Onion and Spinach (*optional) evenly.

* Step 4

Bake in a hot oven over 200℃ until nicely browned and edges are crispy. Today I baked it at 230℃ for 10 minutes. *Note: Make sure the baking surface is hot to achieve crispy bottom.