Mamma mia: this is the tastiest to serve at the drinks

Take a flatbread, add asparagus, top it off with salmon, and you will forever be the master of the snack boards in your friend group. Delicious as lunch, even better with a nice bottle of white. Just leave it to our neighbors at FavorFlav to ensure that no one surpasses you.

Ingredients

– 4 individual Swedish, Turkish, or Alsatian (flammkuchen) flatbreads
– 300 ml crème fraîche
– 1 jar (250 g) labneh balls in oil (from the Middle Eastern store) or goat cheese balls in oil, drained
– 2 small fennel bulbs with greens, sliced thinly
– 450 g green asparagus, cleaned and halved lengthwise
– 4 tbsp mild olive oil
– sea salt flakes
– black pepper, freshly ground
– 1 package (300 g) smoked salmon, sliced
– ½ bunch dill, picked
– 1 container (100 g) pomegranate seeds
– 80 g watercress
– hummus, whipped, to serve on the side (optional)
– 1 tbsp dried wild fennel flowers, for garnish (optional)

Preparation

1. Preheat the oven to 200 degrees.

2. Place the flatbreads on a baking sheet lined with parchment paper. Spread a layer of crème fraîche on them (leave some of the edges free) and crumble the labneh over it in large pieces. Scatter the fennel slices and asparagus on top in a crisscross pattern. Drizzle 1 tablespoon of olive oil over each flatbread. Sprinkle the breads with sea salt flakes and a twist of pepper.

3. Bake the flatbreads in the oven for about 10 minutes until golden brown and crispy. Let cool briefly.

4. Place some slices of salmon on each bread and garnish with dill, pomegranate seeds, watercress, a dollop of whipped hummus, and optionally some wild fennel flowers.

Asparagus – Jessica Lek

€10,95, Good Cook

Geschreven door: FavorFlav