Preparation Flammkuchen with salmon, red onion & dill
Pre-heat the oven to at least 250°C on the top and bottom heat setting. If using a fire brick base, re-heat this in the oven too. You could alternatively use a baking tray covered with baking parchment (not the separating paper). It is best to bake the Flammkuchen in the lower part of the oven so that the heat from below can help the base to crisp up nicely. If you are using an electric Flammkuchen oven it should be set at a temperature of 290 – 300°C.
Now take the fresh dough base out of the packet and, having removed the separating paper, lay it out on preparation board. Frozen dough bases must be defrosted in advance. Spread the Flammkuchen cream mix evenly over the dough base. Be sure to leave a gap of 1 cm around the edge. Now top the Flammkuchen evenly with the red onions. You can add the smoked salmon either before cooking the Flammkuchen or immediately afterwards. It is worth experimenting to see which tastes better to you.
The next step is to slide your Flammkuchen off the board and onto the hot fire brick base or baking tray with a gentle shake. At a temperature of 250°C, it will take roughly 4-7 minutes to bake. The baking time will vary depending on the oven, the temperature and the amount of topping. The flammkuchen has finished baking once the edge is nicely browned and the Flammkuchen no longer sags when it is lifted up with the peel.
Served on a wooden board with a rotary cutter and cut into 8 pieces , this classic will be a culinary highlight for any party or event. As a finishing touch, sprinkle the dill over the Flammkuchen.
I wish you every success and bon appetit. Your Maître Flambée