Friday 11 July 2014


2 rounds of flat Middle Eastern bread
Olive oil
100 mL of cream
100 g of cream cheese
A good dollop of tartare sauce
A tub of ready prepared taramosalata from the supermarketCapers
200 g of smoked salmon slices, cut into 2 cm wide strips
Juice of half a lemon
1 large red onion, peeled and thinly sliced and chopped
Chopped dill
20 mL of extra cream and some tartare sauce
rocket leaves

Preheat oven to 150˚C. Oil two pizza baking trays and place one of the bread on each them. Use more oil to spread over the top of the flat bread. 
Mix the cream, softened cream chees and tartare sauce until it is of a smooth consistency.
Spread over the bread in a thin layer. Spread the taramosalata over the cheese mixture. Sprinkle a few capers over the taramosalata. Bake in the oven for a 5-10 minutes.
Toss the salmon slice strips in the juice of half a lemon and some salt. Add the chopped dill and toss thoroughly. Remove the pizzas from the oven and place the salmon strips over the pizza, covering the whole surface. Add a few more capers here and there.
Place in the oven and bake for 5-10 minutes until the salmon is thoroughly heated, but not overcooked or dried out.
Remove from oven, place the rocket leaves on top of the pizza. Mix the cream and tartare sauce and drizzle over the rocket.
Put back in oven and heat for a few minutes to just wilt the rocket. Serve.

This post is part of the Food Friday meme.

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