Embrace asparagus season with this exquisite flammkuchen, blending tender white asparagus with smoky salmon, fresh spring onions, and dill. As a proven favorite among home cooks, it's the ideal light lunch or dinner for sunny spring days.
Ingredients
For 4 servings
- 4 spring onions
- 300 g flour
- 200 g smoked salmon
- 200 g crème fraîche
- 150 g white asparagus
- 75 g Flora Plant
- 10 g fresh dill
- 7 g dry yeast
- 150 ml lukewarm water
- 3 tsp capers
- ½ tsp sugar
- salt and pepper
Read also: 'Recipe for flammkuchen with three types of cheese'
Preparation Method
- Melt the Flora Plant in a saucepan over low heat. Sift the flour into a stand mixer bowl, add ½ tsp salt and sugar, and mix. In a measuring cup, combine lukewarm water with the melted Flora Plant and yeast. Pour into the flour and knead for 10 minutes until a smooth dough ball forms.
- Place the dough in a bowl, cover with a damp tea towel, and let rise in a warm, dry spot for 1 hour until doubled. Preheat oven to 225°C.
- Peel the white asparagus, trim the tough bottoms, and cook in a large pan with peels and trimmings in boiling salted water for 10 minutes. Cover, turn off heat, and steep for another 10 minutes. Cool, then halve lengthwise.
- Trim spring onions and halve lengthwise.
- Chop dill and mix 2/3 with crème fraîche. Season with salt and pepper.
- Roll dough thinly on parchment-lined baking tray. Spread with crème fraîche mixture, top with asparagus and onions. Bake 15-20 minutes until crispy. Finish with salmon slices, capers, and remaining dill. Serve hot!
Recipe and image: Floraplant
