Salmon & sauerkraut flatbreads


Total time: 45m
Preparation Time: 20m

Servings
For 4 people


Nutritional Information

Contains 431 Kcal, 9g Protein, 42g Carbohydrates, 23g Fat


Ingredients

  • 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
  • a little pepper
  • 0.5 tsp salt
  • 500 g cooked sauerkraut
  • Bake
  • 200 g smoked salmon, cut into slices
  • 1 bunch chervil

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Instructions

  • 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.
  • Serve with:

    Green salad

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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