Pizza with smoked salmon and dill cream
6 servings
20 minutes
Pizza with smoked salmon and dill cream is a true gastronomic delight, combining the tenderness of smoked fish with the refreshing spice of dill. Historically, the combination of fish and dough dates back to Northern European traditions where such dishes were popular among fishermen. The crispy dough with thin slices of red onion and olives creates a balance of flavors: salty, smoky, fresh, and citrusy. The dill cream adds softness and a delicate herbal note. It's the perfect dish for a summer dinner or a cozy evening with friends. Lemon wedges complete the ensemble, adding a light acidity that harmoniously highlights the richness of salmon's flavor. Serve this pizza warm, enjoying its exquisite blend of textures and aromas!
1
Preheat the oven to 260 degrees.
2
On a floured surface, roll out the dough into a 25 cm diameter circle. Transfer to a baking sheet and brush with olive oil. Sprinkle with thinly sliced red onion and bake until golden brown for 6-8 minutes. Cool for 5 minutes.
- Pizza dough: 230 g
- Olive oil: 1 tablespoon
- Red onion: 60 g
3
Spread with dill cream, leaving the edges clean, then top with thinly sliced smoked salmon, sliced olives, and thin lemon wedges. Cut into 6 segments with a pizza cutter and serve.
- Smoked salmon: 170 g
- Olive: 40 g
- Lemon: 0.5 piece