Summary

Ingredients

• 1 pack dough (tarte flambée dough, approx. 250 g) from the refrigerated shelf
• 200 g crème fraîche
• N / A Salmon fillet (s), fresh
• Dill, fresher, weighed
• 2 stalks dill
• 0.5 teaspoon ½ sea salt
• 1 teaspoon pepper, black, crushed
• 1 tablespoon lemon juice or lime juice

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Instructions

1. Mix the creme fraîche with the weighed dill, sea salt, pepper and the lemon or lime juice. Cut the salmon fillets crosswise into 1 cm wide strips. Preheat the oven to 220 ° C (top / bottom heat, hot air: 200 ° C).
2. Unroll the dough on the rolled baking paper, spread the creme fraîche mixture up to the edge and spread the salmon fillet strips on top. Bake for about 13-15 minutes until crispy.
3. Before serving, sprinkle with a little dill and decorate each serving with 1 sprig of dill.