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Smoked Salmon Dill Cream Flammkuchen

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Main Course, Snack

Ingredients
  

  • 1 Pizza Base We happened to have 1 pizza dough based on the Roberta's recipe on NYTimes cooking in our freezer

Dill Cream

  • ¾ cup Creme Fraiche
  • 2 tsp Lemon Juice
  • 2 tsp Shallots minced
  • 2 tsp Dill leaves minced
  • dash White Pepper

Toppings

  • 1-2 tbsp garlic oil you can make this by simmering 1/2 a head of garlic (c.10 cloves) in 1 cup olive oil for 10-15 minutes until they are golden brown. You can store for dipping / pasta etc.
  • 1 tsp chilli oil we used the oil our calabrian chilli's come in
  • ½ small red onion thinly sliced
  • 2 tsp capers drained
  • 100-150 g smoked salmon thinly sliced is good
  • 2 tsp chives minced

Instructions
 

  • Heat oven to 250°C with tray / pizza stone inside.
  • Meanwhile, prepare your base and brush with garlic and chilli oil. Spread your red onion and capers evenly across.
  • Place on hot tray / pizza stone and bake at 250°C for 6 - 8 minutes until sides are brown and its cooked through.
  • While the base is cooking, prepare your dill cream by mixing together the creme fraiche, shallots, lemon juice & dill.
  • When the base is ready, schmeer the dill cream evenly across the top leaving just a 1cm finger space around the edges!
  • On top of this, you will layer your smoked salmon slices to cover the whole surface. Garnish with finely chopped chives and some black pepper. Enjoy!