Fish: Salmon and Sauerkraut Tart

Salmon and Sauerkraut Tart


  • a little pepper
  • 2 pinches salt
  • 1 shortcrust dough, rolled into a circle
  • 1 tbsp. sugar
  • 200 g crème fraîche
  • 1 onion, cut into segments
  • 250 g cooked sauerkraut, well pressed
  • 50 g red chicory, cut into thin strips
  • 100 g Irish smoked salmon
Order the ingredients from COOP@home


Place the cake dough with the baking paper on an oven tray and prick the pastry base firmly with a fork. Spread over half the crème fraîche and top with the sauerkraut. Sauté the onions with the sugar in a non-stick frying pan over a medium heat for approx. 3 min, distribute over the sauerkraut and season.

Bake for approx. 20 mins. on the lowest shelf of an oven preheated to 220 °C. Distribute the cicorino over the tart and place the salmon on top. Serve with the remaining crème fraîche.


  • Fish
  • 40 mins Preparation/cooking time: ca. 20m + Bake: ca. 20m
  • Servings For 4 people
  • Nutrition 490 Kcal