Flammkuchen with smoked salmon

Although it may seem like it, in Austria or Germany you don’t have to call a flammkuchen a pizza. For them these are totally different dishes.

The flammkuchen originates from Alsace, but has nowadays also become very common in Austria and Germany.

The flammkuchen was created by processing remnants of bread dough into a flat base. This base was then smeared with creme fraiche and sprinkled with thinly sliced onions and bacon. The whole was than briefly baked in a wood oven. This turned out to be a very surprising result and it has become the flammkuchen as we know it today.

Especially in countries such as Germany and Austria, you’ll find the flammkuchen regularly on the menu and it is a popular snack to order quickly with a delicious Riesling or Weissbier.

The traditional flammkuchen is made with bacon and onion or leek. A variant is one with salmon, which we made a recipe of and share with you below.

Wine tip

A flammkuchen combines great with a Riesling or Weissbier. Delicious on a beautiful Sunday afternoon!