Monday, April 4, 2011

Smoked Salmon Pizza

As promised, yesterday's breakfast post links closely to the following recipe!  A word of caution: If you're not a fan of smoked salmon lox, you won't go for this recipe.  However, I'm a huge seafood fanatic and ever since I got introduced to the wonder of lox and schmear on a bagel, I've been hooked.  Pun intended.  And if you're not sure if you like lox or not, I say give it a shot.  You may be pleasantly surprised!

A few years ago, before the stars aligned and he and I met, my darling E came across this recipe (link) from Food Network.  He came across it again last week and asked if I'd like to try it.  I took one look and said ummm YES!  PS isn't it funny how so far the pizzas I've made have had no tomato sauce..?

This isn't much of a dinner as it is an appetizer, or a lunch.  We had this for a casual light lunch with a side salad.  Also, note - this is not a hot pizza - it's meant to be served at room temperature.  This meal smacks of springtime, and what really surprised me is the brightness of the lemon shining through all the toppings.  In Rachel's words (the creator of this recipe) - yum-o!  Hope I didn't lose too many of you with that one..


Smoked Salmon Pizza


  • one 12-inch prepared pizza crust.  As I did with my Mediterranean pizza recipe (link), I used a thin-crust Boboli crust.
  • 1/2 cup sour cream
  • 1/2 lemon, juiced
  • 2 to 3 tbsp fresh dill leaves, chopped
  • 6-8 oz Nova Scotia smoked salmon (lox), thinly sliced.  Feel free to use more if you're a lox junkie like I am.
  • 1/4 English cucumber, thinly sliced.  For this recipe, it's highly recommended to use an English cuke instead of a regular one.  Those Brits make their cukes sweeter and with smaller seeds, higher water content, and (most importantly) more tender skin. This means you don't have to peel them, and so you can leave their bright green loveliness.  Look for the cukes in the store that are individually wrapped in plastic.
  • 1/4 red onion, finely chopped.  I just sliced them, but that was my mistake.  You may want to chop them instead so they're not as in-your-face.
  • 3 tbsp capers
Preheat your oven to 400*F.
Crisp up your naked pizza crust in the oven for 5 minutes, either on a stone or right on the grate.  This is a pizza served at room temperature - but you have to cook up your crust!


While the crust is baking, mix together your sour cream, lemon juice, and fresh dill.


My attempt at still-life with my cell phone.
Remove the pizza crust from the oven and set aside to cool.  You want the crust to be cool to the touch; if it's still warm, your sour cream mixture will become runny.  That's a bad thing.

Take this time to cut your onions and cukes, if you want.  Or make a salad.  Or whatever.  It should take about 15 minutes for the crust to cool enough.


Once cooled, top your crust with the sour-cream mixture...


Then your salmon..


And then your capers, onions, and cukes.


That's it!  You're done!  Super easy, and super-light and refreshing.  Enjoy!


Cheers, C

1 comment:

  1. I LOVE Lox! This looks tasty, good lox & its friends on some tasty carbs, yum... whats not to love!? Looking Good Lady!

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