Think of this as a great flatbread pizza. It makes a lovely brunch or light dinner. Or cut into squares and serve as appetizers. You could use hot smoked salmon or trout instead of cold smoked. A sprinkling of drained capers is a nice addition.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2009
- 1/2 cup sour cream
- 2 tablespoons chopped fresh dill
- 1 teaspoon lemon juice
- 1 pinch salt
- 1 pinch pepper
- 1 lb white pizza dough
- 2 teaspoons olive oil
- 2 pkg (100 g each) smoked salmon
- 1/2 cup drained Marinated Onion
In small bowl, mix together sour cream, half of the dill, the lemon juice, salt and pepper; set aside.
On lightly floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.
Brush with oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.
Flip pizza; close lid and grill until bubbly and underside is browned, 3 to 5 minutes. Transfer to cutting board or tray.
Dollop sour cream mixture over top; spread with back of spoon. Overlap salmon on cream; top with onion. Sprinkle with remaining dill.
Nutritional facts Per slice: about
- Sodium 500 mg
- Protein 9 g
- Calories 221.0
- Total fat 8 g
- Potassium 156 mg
- Cholesterol 12 mg
- Saturated fat 3 g
- Total carbohydrate 28 g
- Iron 14.0
- Folate 25.0
- Calcium 7.0
- Vitamin A 2.0
- Vitamin C 2.0