Flammkuchen with Salmon

Ingredients

• 600 g spelt flour
• 1 cube fresh yeast (42 g)
• 1 tsp salt
• 350 g crème fraîche
• 50 g freshly grated Parmesan
• 4 firm-cooked potatoes (from yesterday)
• 3 onions
• 400 g smoked salmon
• 2 sprigs dill
• 2 sprigs parsley
• pepper (ground)

Instructions

1. 1.

   Dissolve the yeast in 300 ml lukewarm water, mix with flour and salt to form a dough, cover and let rise in a warm place for about 45 minutes. Preheat oven to 225 °C (fan 200 °C; gas: level 3–4).

2. 2.

   Cook potatoes in a pot of boiling salted water for 25–30 minutes, drain and let cool slightly. Peel and grate coarsely. Whisk crème fraîche with Parmesan. Peel onions and slice into fine strips. Dice salmon into small cubes. Wash dill and parsley, shake dry and finely chop the leaves.

3. 3.

   Combine grated potatoes, diced salmon, onion strips and herbs with the crème fraîche mixture. Season with salt and pepper. Knead the dough on a floured surface, divide into four parts and roll each thinly. Place the dough sheets on four (oiled if needed) baking trays and form a small edge.

4. 4.

   Spread the potato‑salmon topping over the dough and bake in the preheated oven for about 20 minutes. Remove the flammkuchen from the oven and serve immediately.