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This smoked salmon pizza with red onion and dill is an easy twist on buckwheat pancakes, or blini, topped with sour cream and smoked salmon. It’s more approachable yet no less elegant and an infallibly impressive appetizer.
This smoked salmon pizza with red onion is a perfect appetizer or light meal, and it couldn’t be easier to make. Warm a store-bought crust, schmear it with lemony dill cream cheese, and top with smoked salmon. If you’re feeling fancy, you can sprinkle over some capers for an inspired take on bagels and lox.–Angie Zoobkoff
Smoked Salmon Pizza with Red Onion FAQs
Are grated lemon peel and lemon zest the same thing?
Lemon zest is the thin, colored outer layer of the skin, and the peel is the whole jacket — everything but the flesh. Zest is where the wonderful citrus oils are, and is what is the most widely used.
What wine pairs best with smoked salmon?
Champagnes and/or sparkling wines are probably the most commonly paired with smoked salmon, but a crisp Chablis or Sauvignon blanc would be equally lovely.
Smoked Salmon Pizza with Red Onion
This smoked salmon pizza with red onion and dill is an easy twist on buckwheat pancakes, or blini, topped with sour cream and smoked salmon. It’s more approachable yet no less elegant and an infallibly impressive appetizer.
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Preheat the oven to 450°F (230°C) or according to the pizza crust package directions.
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Place the pizza crust on a heavy, large baking sheet. Bake until crisp at the edges, 5 to 13 minutes, depending on whether you’re warming a store-bought crust or baking crust from dough.
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Transfer the crust to a wire rack and let it cool to lukewarm or room temperature so its heat won’t melt the cream-cheese topping or partially cook the salmon.
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Stir the cream cheese, onion, dill, , and horseradish to combine. Season to taste with salt and pepper.
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Spread the cream cheese mixture over the cooled crust, leaving a 1-inch plain border. Drape the salmon slices atop the pizza. Cut it into wedges, transfer to a platter, and serve with chilled white wine or rosé, preferably one with some effervescence to cut the richness.
Serving: 1portionCalories: 101kcal (5%)Carbohydrates: 2g (1%)Protein: 6g (12%)Fat: 8g (12%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 27mg (9%)Sodium: 287mg (12%)Potassium: 89mg (3%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 284IU (6%)Vitamin C: 2mg (2%)Calcium: 25mg (3%)Iron: 1mg (6%)
Recipe Testers’ Reviews
Originally published January 11, 2006
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