Coming from Canada's maple syrup tradition, this flatbread is made by slowly caramelising salmon slices in maple syrup and baking them over a thin dough. Slowly caramelising the salmon is the part of the recipe that takes the most time.
Dissolve the yeast in the warm water and knead with the flour, olive oil and salt, then rest for 30 minutes.
Caramelise the salmon slices with the maple syrup in a pan over low heat, turning often, for 40 minutes.
Roll the dough into a thin rectangle and arrange the caramelised salmon over it.
Bake in an oven preheated to 200°C for 15 minutes until the edges turn golden.
Sprinkle with dill and serve hot.
Turn the salmon often while it caramelises; if the syrup burns it leaves a bitter taste. Allergens: contains fish (salmon), wheat (gluten).
Letting the salmon sit at room temperature for 10 minutes before caramelising helps the syrup work into it more evenly.
Admin DadaGastro · verified in test kitchenKahvaltı için hazırladım ama karamelize etme aşaması beklediğimden çok daha uzun sürdü, 40 dakika yerine neredeyse 55 dakika ayırmam gerekti, bu yüzden kahvaltı geç başladı.
Somonu karamelize ederken bir ara başından ayrıldım, şurup dibe yapışıp yandı ve tüm parti acımsı bir tat aldı. Baştan yapmam gerekti, bu adımda gerçekten hiç gözünüzü ayırmayın.
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