Green asparagus and salmon tart (Flammkuchen mit gruenem Spargel und Lachs)

Category: Bakery products
Kitchen: german
Green asparagus and salmon tart (Flammkuchen mit gruenem Spargel und Lachs)

Ingredients

green asparagus 300 g
salmon fillets 300 g
flour 200 g
sour cream 200 g
Parmesan 175 g
cream cheese 100 g
water 100 ml
yeast (fresh) 20 g
olive oil 2 tbsp. l
green onions
tarragon 0.5 tsp
salt pepper

Cooking method

  • Sift flour into a bowl, make a hole in the middle, crush the yeast inside, add 2 tbsp. l. warm water, stir and leave to rise for 20 minutes in a warm place.
  • Add the rest of the water, olive oil, grated cheese and knead to a smooth dough. Leave the dough for 30-40 minutes for it to come up.
  • In the meantime, you need to peel the asparagus and boil for about 5 minutes in salted water.
  • Chop green onions and stir with cream cheese and sour cream, season with salt and pepper.
  • Cut the salmon into pieces.
  • Preheat oven to 200 degrees.
  • Line a baking sheet with baking paper and roll out the dough.
  • Spread the sour cream mixture on top, spread the salmon pieces and asparagus.
  • Bake for about 8 minutes (as recommended in the recipe, I baked at 170 degrees for 30 minutes).
  • I did half the norm.

The dish is designed for

4 servings

Cooking program:

oven

Note

Belitz - this word sounds like music in the ears of old Berliners. The picturesque town is located between Berlin and Potsdam, and at the beginning of the 19th century it began to function as an asparagus garden in the Prussian capital. The heyday of asparagus fell on the chic 20s of the last century. During and after the war, asparagus made room for the fields of Belice, giving way to potatoes. In the days of the GDR, the Belitsa collective farm supplied asparagus to the tables of party functionaries, part of the crop was sold for hard currency to West Berlin. However, each of the cunning peasants from Belica also had a couple of their own asparagus beds.
Asparagus is a seasonal vegetable. The asparagus season in Germany lasts no more than seven to eight weeks: the first well-fed whitish asparagus appear on the shelves of vegetable markets and in gourmet shops in the second half of April, or, if the spring was cold, then in early May. The season always ends strictly at the same time: on Midsummer Day, June 24. It is the transience of the season that provides asparagus half of its success - the consumption of this product in Germany is increasing from year to year, and today a total of about one and a half kilograms per person per season. Of course, you can find exported asparagus from Mexico, South Africa or China in gourmet stores in early spring, late autumn and New Years. But what comparison can there be with your own, dear, who left the garden just a few hours ago, some thirty kilometers from the place of sale, and in the evening has a chance to be on the table? And we must give the consumers their due: in the case of asparagus, they do not tolerate compromises.

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Irina Dolars
Am I dreaming, or did the scent come from the monitor?
So beckons! I respect fish in any form. And this "pie" is what you need!
Galya, is this fresh yeast?

Gala
Irina, thank you!

corrected everything

Kirks
A beautiful tart turned out and what size was the shape?
NataliARH
handsome

Irina, yes, yes, it smells good for me too !!! The bread maker has delivered a device to us in Novosib! transfers smells!
Florichka
Amazing! It remains to wait for the asparagus season. I have a huge bush in the country and I really break asparagus all May and half of June. And new shoots appear. With salmon, just perfect. Thank you. In the meantime, you can either buy in a supermarket or ice cream in Auchan.
Gala
Quote: Kirks

what size was the shape?
Half of the norm was packed in a 19 cm mold It is quite possible and 23-25 ​​cm, then the dough will be a thinner layer.
Girls,
Florichka, it's good when the asparagus is at hand. And I'm just going to plant her.
Gata
Amazing cake

And I think we won't grow asparagus ...
Gala
Gata,
You can buy ready-made, but it is, of course, expensive
Gata
that's it, and I love her so much

I will definitely cook it anyway.
Florichka
I made a pie with coho salmon. I made the cream cheese myself. I bought frozen asparagus in Ashan, cheaper than fresh.
Green asparagus and salmon tart (Flammkuchen mit gruenem Spargel und Lachs)
Gala
Irina, wow, what a beautiful cake!
I hope delicious?
Florichka
I'm taking you to a holiday, I'll try and write. Spectacular and unusual.
Gala
I will wait for impressions
Florichka
Everyone loved it! Tasty, beautiful and unusual. Personally, I liked coho salmon in this pie, it tastes more wild than salmon. I saved on asparagus and in vain. I didn't want to buy fresh for 1000 rubles per kg, I bought ice cream. Not that coat. There will be a season in May, I will come off. For now, I'll try to diversify with broccoli. It will also be green and I think it's delicious. The dough in the pie does not stale, it is important for long feasts.
Gala
Irina, thanks for such a detailed report!
Of course, the price of asparagus bites, but here it is the main ingredient I made with fresh, here it needs 300 gr.
Since the days of the German competition, I have another recipe with asparagus, I really wanted to make it, but so far my hands have not reached it. I want to do it on holidays.
Florichka
Will wait. I like the asparagus.
lu_estrada
Galinochka, I really like your glorious tart! Use half of the dough alone or all the products?
Gala
Ludmila, Hi! Make half of the sample (both the test and all the products). This is the first time I've always done this.

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