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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 Method

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

Method
 

  1. Heat oven to 250°C with tray / pizza stone inside.
  2. Meanwhile, prepare your base and brush with garlic and chilli oil. Spread your red onion and capers evenly across.
  3. Place on hot tray / pizza stone and bake at 250°C for 6 - 8 minutes until sides are brown and its cooked through.
  4. While the base is cooking, prepare your dill cream by mixing together the creme fraiche, shallots, lemon juice & dill.
  5. When the base is ready, schmeer the dill cream evenly across the top leaving just a 1cm finger space around the edges!
  6. 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!