Salmon & sauerkraut flatbreads

Salmon & sauerkraut flatbreads

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

Ingredients

4 person

Hint:


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
kochen@bettybossi.ch

Flatbreads

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

Bake

200 g smoked salmon, sliced
1 bunch chervil
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How it's done

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Flatbreads

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

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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