Salmon and sauerkraut tart

Salmon and sauerkraut tart

Total: 40 Min. | Active: 20 Min.
Nutritional value / people: 531 kcal
, Fat: 36 g
, Carbohydrate: 37 g
, Protein: 12 g

Ingredients

4 people

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

1 pastry dough, rolled into a circle
200 g crème fraîche
250 g cooked sauerkraut, well pressed
1 onion, cut into segments
1 tbsp sugar
2 pinches salt
a little pepper
50 g red chicory, cut into thin slices
100 g Irish smoked salmon
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How it's done

Place the cake dough with the baking paper on an oven tray and prick the pastry base firmly with a fork. Spread over half the crème fraîche and top with the sauerkraut. Sweat the onions with the sugar in a non-stick frying pan over a medium heat for approx. 3 mins., distribute over the sauerkraut, season.

Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 220°C. Distribute the cicorino over the tart and place the salmon on top. Serve with the remaining crème fraîche.

Good to know
Serve with: Serve with salad.

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