In Alsace they call it tarte flambée: an ultra-thin, unleavened dough baked at high heat until it turns crisp like pastry.
Traditionally it’s topped with crème fraîche, onions, and bacon, but we like to add our own twist: Smokin’ Brothers smoked salmon belly, silky sautéed leeks, and fresh dill.
The result? A gourmet aperitivo that looks like pizza… but isn’t.
If you’d like to dive into the origins of this iconic dish, here’s a great read on tarte flambée/flammkuchen and Alsatian tradition.
Ingredients (dough):
- 250 g flour
- 1 egg
- 2 tbsp olive oil
- ½ tsp salt
- 120 ml water
For the topping:
- 200g Smokin’ Brothers smoked salmon (belly cut)
- 200g crème fraîche
- 2–3 tbsp horseradish cream
- 1 leek
- 1 red onion
- 1 tbsp olive oil
- salt and pepper
- ½ bunch dill
Method
- In a bowl, combine flour, egg, water, oil, and salt. Knead for 1–2 minutes, shape into a ball, wrap in cling film, and rest for 30 minutes at room temperature.
- Slice the leek into rounds and sauté with a drizzle of oil until soft; season with salt and pepper and let cool slightly.
- Mix the crème fraîche with the horseradish cream; adjust salt and pepper.
- Preheat the oven to 220°C (with the tray or pizza stone already hot). Roll the dough very thin on baking paper and prick the surface with a fork.
- Spread the horseradish cream, add the sautéed leek and raw red onion rings. Bake until the base is crisp and golden.
- Out of the oven, add slices of smoked salmon belly and dill. Grind over black pepper to taste and serve immediately.
Crispy at the edges, creamy on the bite, and fragrant with dill: this flammkuchen with smoked salmon belly proves that an aperitivo can be both simple and refined.
Perfect for last-minute dinners, Sunday brunch, or a night in with friends, it stays true to Alsatian tradition while speaking the language of modern cooking: few quality ingredients, essential technique, big results.
Ready to get started?
You can explore our range of smoked salmon here.