Salmon and Sauerkraut Tart

Preparation/cooking time: ca. 20m + Bake: ca. 20m

For 4 people

Nutritional Information

Contains 490 Kcal


  • 200 g crème fraîche
  • 1 onion, cut into segments
  • 250 g cooked sauerkraut, well pressed
  • 1 tbsp. sugar
  • 2 pinches salt
  • a little pepper
  • 50 g red chicory, cut into thin strips
  • 1 shortcrust dough, rolled into a circle
  • 100 g Irish smoked salmon

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  • Place the cake dough with the baking paper on an oven tray and prick the pastry base firmly with a fork. Spread over half the crème fraîche and top with the sauerkraut. Sauté the onions with the sugar in a non-stick frying pan over a medium heat for approx. 3 min, distribute over the sauerkraut and season.
  • Bake for approx. 20 mins. on the lowest shelf of an oven preheated to 220 °C. Distribute the cicorino over the tart and place the salmon on top. Serve with the remaining crème fraîche.

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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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