Friday, 25 April 2014


“The sea hath fish for every man.” - William Camden

Last night we cooked this very easy smoked salmon pizza, but without much preparation and no messy dough making. The thin flat bread rounds are easily found in most supermarkets and the rest of the ingredients are also available at the supermarket or greengrocer. It tastes delicious and is very filling. A nice chilled dry white wine and a green seasonal salad goes well with this.


Ingredients (mainly from supermarket - for 2 pizzas)
2 flat bread rounds, ready baked 
1 tub of taramosalata
250 g grated Coon cheese
200 g sliced smoked salmon
A few sprigs of dill, chopped finely
2 medium dried red onions, peeled and cut in thin slices
A couple of handfuls of rocket leaves
100 mL sour cream
Juice of half lemon, added to sour cream
Ground pepper
Olive oil


Preheat the oven to 200˚C. Spread the olive oil on both sides of the flat bread and place on two pizza baking trays. Sprinkle the grated cheese on the flat bread, covering it well. Put in the oven until cheese melts (approx. 5 minutes).
Lower the oven heat to 150˚C. Remove from oven and spread the taramosalata over the melted cheese. Layer the smoked salmon slices over the taramosalata, covering the whole area of the flat bread. Arrange the onion slices over the salmon and sprinkle dill all over the pizza. Add a few capers here and there. Put pizza back in the oven for 5-10 minutes, watching that the salmon does not dry out.
Lower the oven heat to 100˚C. Take out from the oven and arrange the rocket leaves over the whole of the pizza. Drizzle the sour cream over the pizza, covering the whole area with thin streams. Put pizza back in the oven for another 5 minutes and serve immediately once it is ready. Watch that you don't wilt the rocket leaves - they should just be warmed up.

This post is part of the Food Friday meme,

and also part of the Food Trip Friday meme.

1 comment:

  1. oh wow... love this! have to look for that taramosalata, though. don't think i've encountered that before. :)

    thanks so much for sharing and linking over at Food Friday, Nick!
    enjoy the rest of the week!