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Ingredients
Potato Tarte Fambe with Salmon
- For the dough
- 600 grams Pastry flour
- 1 cube fresh Yeast (42 grams)
- 1 tsp salt
- For the filling
- 350 grams Crème fraiche
- 150 grams Crème fraiche
- 50 grams freshly grated Parmesan
- 4 waxy, cooked potatoes (from the day before)
- 3 onions
- 400 grams Smoked salmon
- 2 sprigs Dill
- 2 sprigs parsley
- freshly ground peppers
- Also
- Pastry flour (for dusting)
Dissolve the yeast in 300 ml (approximately 1½ cup) of lukewarm water, mix with the flour and salt, and knead into a smooth dough. Cover the dough and let rise in a warm place for about 45 minutes.
Mix the sour cream with the crème fraîche and Parmesan. Peel the cooked potatoes and grate coarsely. Peel the onions and cut into thin strips. Cut the smoked salmon into small cubes. Rinse the dill and the parsley and finely chop the leaves.
Mix the potatoes and the salmon with the sour cream mixture, and season with salt and pepper.
Knead the dough again on a floured surface and roll out into 4 thin patties. Put the dough patties on 4 greased pizza pans and form small margins. Spread the potato and salmon mixture over the patties and bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for about 20 minutes. Take out of the oven and serve immediately.
(Percentage of daily recommendation)
| Calorie | 1,228 cal. | (58 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 140 g | (93 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |