Archive for June 26th, 2009

This pizza topping uses both smoked and fresh salmon, which combines beautifully with the creaminess of the avocado augmented by a few spoonfuls of crème fraîche.  It is very simple to put together, especially if you have some ready made tomato topping in the freezer and, if you are short of time, use the quick to make scone base.  As previously, I substituted a chopped cornichon gherkin for capers, the very small quantity of tart vinegary taste successfully cut through the richness of the other ingredients: I must remember to buy some capers!  If you do not have chives, you can use the green leaves from a spring onion, finely cut.  I left out the wine suggested in the original recipe as I did not have any to hand and do not think it was missed.

This recipe, originally titled Salmon & Avocado Pizza , was adapted from a book I found in the library, Cooking with Salmon, the King of Fish by Jane Bamforth.  (I felt it was helpful to note the use of both fresh & smoked salmon, hence the title change.) There are more very tasty looking ideas in this book and I hope to be able to try others before I return it.  I have posted the recipes for the Pizza base and tomato sauce already. 

100_4347 Double Salmon & Avocado Pizza

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Double Salmon & Avocado Pizza (on Scone Base)
(Serves 3-4)

1 quantity of pizza base using basic recipe – I used Scone (biscuit) base
⅓ quantity of Tomato Sauce using basic recipe

150g/50z salmon fillet or pieces
120ml/4fl ozs dry white wine or water
115g/4ozs grated mozzarella cheese
1 small avocado, halved, stoned (pitted), peeled and cubed
10ml/2tsp lemon juice
30ml/2tbsp low fat crème fraîche or sour cream
75g/3ozs smoked salmon, cut into pieces (use offcuts – from supermarket ’Value’ range)
15ml/1tbsp drained bottled capers or 1 small cornichon gherkin, finely chopped
30ml/2tbsp chopped fresh chives
1tbsp olive oil

1.  Roll or press out the dough making a 25cm/10inch circle directly onto your greased pizza pan.  Push up the edge a little with your fingers to make a rim.

2.  Pre-heat oven to 200oC (190oc Fan oven)/400oF/Gas 4

3. Place the salmon in apan and cover with water (or use wine as in the original recipe).   Bring to the boil, take  off the heat, cover and leave to cool.  The fish will continue to cook while cooling.  (Reserve the liquid as stock.  Can be frozen for future use.)  Flake the fish carefully removing the bones. 

4.  Spread the tomato sauce evenly over the pizza base going almost to the edge but keeping within the rim you have made. Sprinkle over half of the mozzarella and bake in the oven for 10minutes.

5.  Chop the avocado and toss in the lemon juice to prevent it from going black.

6.  Spoon the crème fraîche over the pizza followed by the two types of salmon, avocado, capers/chopped cornichon and the remaining mozzarella. Season with black pepper and drizzle with olive oil.

7.  Bake for a further 10 minutes until the pizza is crisp and golden brown.

8.  Sprinkle over the chives and serve immediately with a simple green salad.

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