Sauerkraut & honey quiche with gravlax and mustard crème

Sauerkraut & honey quiche with gravlax and mustard crème

Total: 1 hr 25 Min. | Active: 40 Min.
Nutritional value / people: 631 kcal
, Fat: 44 g
, Carbohydrate: 39 g
, Protein: 18 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250g puff pastry


250g cooked sauerkraut
1tbsp butter
1dl white wine
2 cloves
1 bay leaf
2 eggs
1dl full cream
2tbsp blossom honey (e.g. Fine Food Miel de fleur d'orange)
½tsp sea salt (e.g. Fine Food Murray River Salt)
a little pepper (e.g. Fine Food Tasmanian Pepper)


160g graved salmon
a little horseradish
a little dill


1tbsp coarse-grain mustard
1tbsp sweet mustard
3tbsp crème fraîche
2tbsp olive oil with lemon
a little salt (e.g. Fine Food Sel au Piment)
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How it's done


On a lightly floured surface, roll out the dough to approx. 3 mm thick. Cut out four circles of approx. 12 cm in diameter each, place in the prepared ramekins, prick all over, refrigerate for 15 mins.


Sauté the sauerkraut in the butter. Pour in the white wine, add the cloves and bay leaf. Simmer for approx. 10 mins. on a low heat until all the liquid has been absorbed, remove the bay leaf and cloves, allow to cool a little. Divide the sauerkraut into the ramekins. Place the eggs, cream and honey in a tall container, mix with a hand blender, season the sauce, pour into the tartlets.


for approx. 30 mins. in the bottom third of an oven preheated to 180°C. Remove the tartlets and allow to cool a little. Top with the salmon, grate the horseradish over the top and garnish with dill.


Mix the mustard, crème fraîche and oil, season with salt, serve with the tartlets.

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