Preparation time : 20 minutes. Cooking time: 15 minutes + 8 minutes. Dice the sweet potato into cubes and mix with the olive oil, Guérande...
Over a very high heat, pre-grill the scampi in some olive oil and add the finely chopped garlic.
Let them just start to colour but no more.
Slice the cod and season (olive oil, salt and black pepper).
Mix together the double cream and horseradish sauce.
Preheat your oven to 230°C.
Start by spreading the cream mixture over the bottom of the tarte flambée base, next add the sliced red onion, cod and scampi.
Place the tarte on top of a baking sheet or pizza stone and cook for 5 minutes.
Take the tarte out of the oven and add the smoked salmon, lettuce and spring onion as the finishing touch.
Add a little freshly ground black pepper, Guérande sea salt and a drizzle of olive oil and your Nordic tarte flambée is ready to serve.