for 4 person

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

How it's done

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.

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