Salmon & sauerkraut flatbreads

Salmon & sauerkraut flatbreads

Total: 45 Min. | Active: 20 Min.
Nutritional value / people: 431 kcal
, Fat: 23 g
, Carbohydrate: 42 g
, Protein: 9 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:

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1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
200g sour single cream
2tbsp grated horseradish in a jar
500g cooked sauerkraut
½tsp salt
a little pepper


200g smoked salmon, cut into slices
1bunch chervil
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How it's done


Roll out the dough and place on a baking tray along with the baking paper. Combine the sour single cream and horseradish, spread on top of the dough. Drain the sauerkraut well, spread on top, season.


Bake for approx. 25 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, tear the salmon into pieces, arrange on the flatbread. Scatter the chervil leaves over the top.

Good to know
Serve with: Green salad

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