Vegetable Flat Cake with Smoked Salmon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 150 g wheat flour
- 100 g spelled flour (whole rain)
- 1 pack dry yeast
- 1 teaspoon, leveled salt
- 125 ml water, lukewarm
- 1 teaspoon honey, liquid
- 6 tablespoon olive oil
For covering:
- 2 onions)
- 2 carrot (s)
- 1 small zucchini
- 1 tuber / n fennel, small
- 2 tablespoons oil
- 250 g sour cream
- 150 g smoked salmon
- 1 egg (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix the flour, yeast and salt together. Add water, honey, oil. Knead everything together well. Cover and let the dough rise in a warm place.
- In the meantime, dice or slice the onion. Peel the carrots and cut into thin slices. Also cut the zucchini into slices.
- Heat the oil in a pan and fry the onion until translucent. Add the carrots, fennel (without fennel greens) and zucchini and sauté as well. Season to taste with salt and pepper and allow to cool.
- Whisk the sour cream with the egg, season with salt and pepper.
- Knead the dough briefly and shape it into a flat cake (about 28x35cm). Spread the sour cream mixture on the flatbread, leaving an edge of about 2 cm. Then add the vegetables to the sour cream mixture and let the flatbread rise until it has enlarged. Bake at 180 degrees for about 30 minutes.
- Garnish with salmon and fennel greens.
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