West Coaster Flammkuchen
The “flammkuchen” is a typical plate from the region of Alsace in France. It is a sort of pizza, but the base is made with cream instead of tomato.
What a great opportunity here so mix the “savoir-faire” of the French cuisine, with the flavorsome products of the Canadian West coast!
Serves 4 to 6 persons
1 Lbs of fresh golden chanterelles (or 40g of dried chanterelles)
5oz of salmon
125 ml of sour cream
[endif]--2 Tbsp of cooking wine
1 Tbsp of maple syrup
salt & pepper
bread/pizza dough (we used this recipe for the dough. Just half of the quantity recommended is enough for our recipe)
Step 1: Dry sauté the chanterelles
Dry sauté your chanterelles: don’t add anything to your pan, add your chopped chanterelles and let the mushrooms cook in their own “juice” until they start to stick in the pan (you can drain the excess of water out if the mushrooms are really humid).
Then, add the butter/oil, chopped shallots, salt/pepper and cooking wine.
Let cook for 10 minutes at medium heat, until you reach a nice golden color.
Step 2: Prepare the salmon and the onion
While preparing the rest of the ingredients for the “Flammkuchen”, you can start pre-heating your oven at 500F.
Slice your salmon in thin strips.
Add a pinch of salt/pepper and your maple syrup.
Coat the salmon slices with it.
Slice the onion.
Step 3: Prepare and garnish the dough
In a cooking plate, spread a bit of oil.
Then add a bit of flour. This will prevent your dough from sticking in the cooking plate.
Then spread out the dough.
Add the cream as a base for the flammenkush.
Add the slice onion, the cooked chanterelles, and the salmon.
Cook for about 20 minutes at 500F.
Final step: EAT AND ENJOY!