Potato Tarte Flambée with Savoy Cabbage and Salmon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s)
- 2 tablespoon olive oil
- 0.25 ¼ head savoy cabbage, approx. 250 g
- 200 g sour cream
- 150 g smoked salmon
- Salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Pre-heat the oven to 220 degrees Celsius. Line a baking sheet with parchment paper.
- Peel and wash the potatoes and slice them into 1 - 2 mm thin slices. Place 2 oval plates on the baking sheet, slightly overlapping. Drizzle with oil and sprinkle with salt. Bake in the preheated oven on the lowest rack for 15 minutes.
- Meanwhile, bring 1 1/2 l of water to the boil in a kettle. Clean the savoy cabbage and cut into fine strips. Pour the water over it, let it steep for 2 minutes and drain on a sieve. If necessary, squeeze out the savoy cabbage, season with salt and pepper.
- After the baking time, take the potatoes out of the oven. Brush both bases with sour cream. Pluck the salmon into pieces and spread on the dough. Put the savoy cabbage over it. Bake the tarte flambée on the lowest rack for another 10-15 minutes. Sprinkle with salt and pepper to taste.
- Tip: It tastes great if you add a little horseradish to the sour cream. Alternatively, pointed cabbage can be used.
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