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Recipe is for 2 persons/pieces
takes about 3.5 hours in total with rising time for dough
For the dough: Mix the yeast and the warm milk and add the flour, salt and butter. Kneel to a smooth dough (about 10 minutes). Let the dough sit for about 2-3 hours.
After the dough is ready, set the oven of 210°C to preheat. Take the dough and divide it into two smaller doughs. Kneel the dough a bit and roll out the dough. I like it square, but round it great too. Use baking sheet with parchment paper and place the dough on it. Let it relax for a few minutes.
Meanwhile, wash the spinach, take off the hard steams, dry it and cut it in big pieces. In a pot with a little water, let the spinach cook a bit until its dark green. Take it out and let it dry. Cut the onion in rings. Mix the crème fraiche and the mustard together.
Now, evenly spread the cream fraiche with the mustard on the dough, sprinkle the onions and the spinach on it. If you use fresh salmon, add the salmon on the dough now. If you use smoked salmon, add it when its cooked.
Bake the Flammkuchen for 8 – 12 minutes. After 8 minutes, watch if it doesn’t get too brown. Add the smoked salmon on the hot dough. Serve.
The Mustard Lady