Flammkuchen with Smoked Salmon

Name: Flammkuchen with Smoked Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 250g all-purpose flour; 125ml water; 1 tsp salt; 2 tbsp olive oil; 200g crème fraîche; 100g sour cream; 200g smoked salmon; 1 small red onion, thinly sliced; Fresh chives, chopped

Highlighted under: Cozy Comfort Food Recipes

I love serving Flammkuchen, especially when topped with rich smoked salmon. This dish brings a touch of gourmet flair right to my kitchen, and it’s surprisingly easy to prepare. The combination of a thin, crispy crust with a creamy base and tender salmon creates a delightful contrast in textures and flavors. Perfect for sharing with friends or as a special dinner treat, the Flammkuchen comes together in just 30 minutes, making it an ideal choice for when I want something elegant yet simple to showcase my culinary skills.

Created by

Amelia Roberts

Last updated on 2026-01-07T10:25:34.961Z

When I first discovered Flammkuchen, I was captivated by its simplicity and flavor. The tradition of this dish, originating from the Alsace region, tempted me to try it with variations. After many experiments, I found that pairing it with smoked salmon elevates it to another level completely. The smokiness complements the creamy cheese base beautifully.

One of my favorite tips is to ensure that the dough is rolled out very thinly. This allows the crust to crisp up perfectly while the toppings meld together nicely. The combination of the crispy base with the soft, creamy topping and the delicate slices of salmon is simply irresistible!

        Why You'll Love This Recipe
        Crispy, thin crust that's addictive
Rich smoked salmon adds a gourmet touch
Easy and quick recipe for entertaining

      

Dough Mastery

Achieving the perfect dough for Flammkuchen is all about the right balance of ingredients. Use high-quality all-purpose flour for a crisp texture that holds up well under the toppings. When mixing, ensure that the dough becomes smooth and elastic, which usually takes just a few minutes of kneading. If the dough feels too sticky, add a touch more flour, but be cautious to avoid making it too dry; the ideal consistency should be soft yet manageable.

After kneading, allowing the dough to rest for about 15 minutes is crucial. This relaxation period enables the gluten to develop, making the dough easier to roll out. If you're aiming for a particularly light and airy crust, don’t skip this step. If you are in a hurry, you can prepare the dough ahead of time and refrigerate it. Just remember to bring it back to room temperature before rolling out.

Topping Techniques

The success of your Flammkuchen largely depends on how you layer your toppings. Mixing crème fraîche with sour cream not only brings a tangy flavor but also adds creaminess that counterbalances the savory smoked salmon. Make sure to spread this mixture evenly, avoiding clumps that could either burn or remain cold. For a rich experience, consider adding a touch of lemon zest or a pinch of nutmeg to the mixture for an aromatic lift.

When it comes to the smoked salmon, quality is key. Choose thinly sliced salmon to ensure it doesn’t overwhelm the other flavors. If you can't find smoked salmon, you can substitute with gravlax or even lightly grilled, flaky fish. However, these alternatives may alter the overall flavor profile, so choose wisely. Additionally, don’t forget the fresh chives; their brightness adds a final herbaceous touch that enhances the entire dish.

Ingredients

Gather the following ingredients to make the perfect Flammkuchen with Smoked Salmon.

Dough

250g all-purpose flour
125ml water
1 tsp salt
2 tbsp olive oil

Toppings

200g crème fraîche
100g sour cream
200g smoked salmon
1 small red onion, thinly sliced
Fresh chives, chopped

Make sure to prepare your toppings while the dough is resting to save time!

Instructions

Follow these steps to create your Flammkuchen from scratch.

Prepare the Dough

In a mixing bowl, combine the flour, water, salt, and olive oil. Mix well until a smooth dough forms. Knead for a few minutes until elastic. Cover the dough and let it rest for about 15 minutes.

Preheat the Oven

Preheat your oven to 220°C (428°F). If you have a pizza stone, place it in the oven to heat up.

Roll Out the Dough

On a floured surface, roll out the dough as thinly as possible into a rectangular shape, approximately 30 x 40 cm. Transfer it to a baking sheet or a pizza peel lined with parchment paper.

Assemble the Toppings

Spread the crème fraîche and sour cream mixture evenly over the dough. Top with sliced red onion and smoked salmon.

Bake the Flammkuchen

Transfer the assembled Flammkuchen to the preheated oven (or directly onto the pizza stone). Bake for about 10–15 minutes until the edges are golden and crispy.

Garnish and Serve

Remove from the oven, sprinkle with fresh chives, cut into slices, and serve immediately!

Enjoy your delicious Flammkuchen with a glass of crisp white wine!

Pro Tips

For added flavor, try pre-heating the baking sheet or pizza stone to ensure a crispy crust. You can also experiment with different toppings like arugula or capers.

Serving Suggestions

Flammkuchen is best enjoyed straight from the oven when the crust is crispy and the toppings are warm. Consider serving it with a side salad to balance its richness, perhaps a simple arugula salad dressed with lemon vinaigrette, which adds freshness and cuts through the creaminess. You can also slice it into smaller pieces for appetizers at gatherings, allowing your guests to enjoy singular bites bursting with flavor.

If you want to elevate the experience, pair the dish with a chilled white wine, such as a Grüner Veltliner or a crisp Sauvignon Blanc, which complements the salmon beautifully. The acidity in these wines meshes well with the rich and creamy elements of the Flammkuchen.

Storage Tips

Should you have leftovers (a rare possibility), refrigerating Flammkuchen is straightforward. Store it in an airtight container to keep the crust from becoming soggy. It’s best to consume it within 2-3 days. When reheating, a brief stint in a hot oven (around 180°C or 350°F) for 5-7 minutes will help restore its original crispy texture. Avoid using the microwave, as it tends to steam the dough and makes it chewy.

For meal prep enthusiasts, you can prepare the dough and toppings in advance. Keep the dough uncooked in the fridge for up to 24 hours or freeze it for longer storage. Just ensure you let it come to room temperature before rolling it out. Toppings can be prepped and stored in the fridge, but for the freshest experience, add the delicate smoked salmon just before baking.

Questions About Recipes

→ Can I use a store-bought dough?

Yes, store-bought pizza dough works well if you're short on time.

→ What can I substitute for crème fraîche?

You can use mascarpone or Greek yogurt as a healthier alternative.

→ How can I make this vegetarian?

You could replace the smoked salmon with roasted vegetables or mushrooms.

→ How long will leftovers keep?

Leftovers can be stored in the refrigerator for up to 2 days. Reheat in the oven to restore crispiness.