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Home Flammkuchen with salmon and onion

Flammkuchen with salmon and onion

Quick Fish Savory Party Spring Summer

Flammkuchen comes from Alsace and is basically the faster, lighter cousin of pizza. The dough is wafer-thin, the crust crackles when you bite into it and the topping keeps things simple but excellent. Smoked salmon, thin rings of red onion and a layer of crème fraîche provide just the right balance of fresh, salty and creamy. For cutting the onion into even, thin rings, good tools from the peeling and cutting range make the difference. This recipe works great as a party snack, light lunch or quick weeknight dinner.

x_ckl_recipe_markerFlammkuchen with salmon and onion A thin, crispy flammkuchen topped with smoked salmon, thin rings of red onion and crème fraîche. Perfect as a serving board snack or a light main course. How to make flammkuchen with salmon and onion? Main course Alsatian 2 servings 15 min 12 min 27 min

Preheat the oven to 250°C (top and bottom heat). Place a baking tray or oven rack in the oven to heat up. A hot base gives the crust immediate extra crispness.
In a bowl, mix 200 g flour with a pinch of salt. Add 100 ml lukewarm water and 2 tbsp sunflower oil. Knead for 3 to 4 minutes until smooth and elastic. The dough doesn’t need to rise, because flammkuchen works without yeast.
Divide the dough into two equal balls. On a lightly floured surface, roll each ball out as thin as possible, ideally 2 to 3 mm thick. The thinner, the crispier the result.
Mix 200 g crème fraîche with a pinch of salt, freshly ground black pepper and optionally 1 teaspoon grated lemon zest for extra brightness. Stir smooth and spread evenly over the rolled dough, leaving about 1 cm from the edge.
Cut 1 red onion into the thinnest possible half-rings. Thin slices caramelize faster and have a less sharp bite. Distribute the onion rings over the crème fraîche layer.
Carefully slide the flammkuchen on baking paper onto the hot baking tray in the oven. Bake 10 to 12 minutes until the edges are golden brown and crisp and the base feels dry.
Remove the flammkuchen from the oven. Only now place the smoked salmon (150 g) on top. Do this after baking so the salmon doesn’t dry out and keeps its fresh flavor.
Scatter a handful of fresh dill and a few drops of lemon juice over the flammkuchen. Cut it immediately at the table into narrow strips and serve right away, as the crispness is best when it’s hot.

Quick Fish Savory Party Spring Summer 200 g flour 100 ml lukewarm water 2 tbsp sunflower oil a pinch of salt 200 g crème fraîche 1 teaspoon grated lemon zest freshly ground black pepper to taste 1 red onion 150 g smoked salmon 1 handful fresh dill 1 tbsp lemon juice Oven Baking Tray Parchment paper Mixing bowl Rolling pin Cutting board Sharp knife Cheese slicer or mandoline (for thin onion rings) Peeling & Cutting peeling-and-cutting Chopping Board chopping-board Knives knives Baking trays baking-sheets Cookinglife Peeler & Julienne Cutter - Wood - Multifunctional 3-in-1 Cookinglife Dunschiller, Juliennesnijder KitchenAid Y-Peeler Classic Porcelain White Stainless Steel 17.5cm - Vegetable peeler KitchenAid Dunschiller OXO Good Grips Hand-Mandoline Oxo Good Grips ["Mandoline"] Poke bowl with salmon foodies-poke-bowl-with-salmon Patatas Bravas with Aioli and Chorizo foodies-patatas-bravas-with-aioli-and-chorizo Lemon-ricotta quiche with spinach and pine nuts foodies-lemon-ricotta-quiche-with-spinach-and-pine-nuts Poke Bowl Tuna foodies-poke-bowl-tuna

Recipe

Flammkuchen with salmon and onion

A thin, crispy flammkuchen topped with smoked salmon, thin rings of red onion and crème fraîche. Perfect as a serving board snack or a light main course.

Course	Main course
Kitchen	Alsatian
Servings	2 servings

Preparation time

Preparation time	15 min
Time in oven	12 min
Total	27 min

Equipment

Oven
Baking Tray
Parchment paper
Mixing bowl
Rolling pin
Cutting board
Sharp knife
Cheese slicer or mandoline (for thin onion rings)

Ingredients

200 g flour
100 ml lukewarm water
2 tbsp sunflower oil
a pinch of salt
200 g crème fraîche
1 teaspoon grated lemon zest
freshly ground black pepper to taste
1 red onion
150 g smoked salmon
1 handful fresh dill
1 tbsp lemon juice

How to make flammkuchen with salmon and onion?

Preheat the oven to 250°C (top and bottom heat). Place a baking tray or oven rack in the oven to heat up. A hot base gives the crust immediate extra crispness.
In a bowl, mix 200 g flour with a pinch of salt. Add 100 ml lukewarm water and 2 tbsp sunflower oil. Knead for 3 to 4 minutes until smooth and elastic. The dough doesn’t need to rise, because flammkuchen works without yeast.
Divide the dough into two equal balls. On a lightly floured surface, roll each ball out as thin as possible, ideally 2 to 3 mm thick. The thinner, the crispier the result.
Mix 200 g crème fraîche with a pinch of salt, freshly ground black pepper and optionally 1 teaspoon grated lemon zest for extra brightness. Stir smooth and spread evenly over the rolled dough, leaving about 1 cm from the edge.
Cut 1 red onion into the thinnest possible half-rings. Thin slices caramelize faster and have a less sharp bite. Distribute the onion rings over the crème fraîche layer.
Carefully slide the flammkuchen on baking paper onto the hot baking tray in the oven. Bake 10 to 12 minutes until the edges are golden brown and crisp and the base feels dry.
Remove the flammkuchen from the oven. Only now place the smoked salmon (150 g) on top. Do this after baking so the salmon doesn’t dry out and keeps its fresh flavor.
Scatter a handful of fresh dill and a few drops of lemon juice over the flammkuchen. Cut it immediately at the table into narrow strips and serve right away, as the crispness is best when it’s hot.

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The trick to a good flammkuchen lies in two things: rolling the dough as thinly as possible and a blazing-hot base. Always heat your baking tray in the oven so the base starts to cook as soon as you put it in. That gives the desired crispness without the topping drying out. Slice the onion with a sharp knife or a slicer into wafer-thin rings. Thick rings stay raw and overpower the flavor. Always add the salmon only after baking, because heat makes smoked salmon rubbery and dulls its delicate smoky taste.

Not a fan of salmon? Replace it with thin slices of smoked trout or a few anchovy fillets for a saltier bite. You can also swap crème fraîche for sour cream for a slightly brighter result. For a vegetarian version, omit the fish and add thin cucumber slices and capers after baking. Flammkuchen is best straight out of the oven. If you have leftover dough, wrap it in plastic wrap and keep it in the fridge for up to one day. Storing baked flammkuchen isn’t very useful, as the base quickly goes soft.