Tarte Flambée with Salmon and Green Asparagus

To make the tarte flambée with salmon and green asparagus, first knead the flour, egg yolk, salt, water and 4 tablespoons of olive oil together for the dough. Form into a ball, brush with the remaining olive oil, wrap in foil and let rest for about 30 minutes.

Preheat oven to 225 °C. Line baking sheet with baking paper.

Roll out tarte flambée dough thinly. Finely mash chervil and dill with 2 tablespoons olive oil, mix well with horseradish, sour cream and crème fraîche and season with salt and pepper. Spread on the dough and bake in the oven for about 12-15 minutes.

Peel asparagus, cut into pieces and fry in a pan with a little olive oil, season to taste. Cut salmon into not too thin strips.

Top the tarte flambée with asparagus and the salmon strips, drizzle with olive oil and bake for another 3-4 minutes.

For the herb salad, wash the herbs, pluck, dry. Cut the cress. Lightly marinate with apple cider vinegar and olive oil. Cut the tarte flambée with salmon and green asparagus into pieces and serve with the herb salad.

Preparation Tip:

The recipe for tarte flambée with salmon and green asparagus can be modified with other fish.

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