Nann Bread Smoked Salmon Pizza with Dill Sauce and Pickled Onions
Author: Valerie's Keepers
Serves: 4
- PICKLED ONIONS
- 1 small red onion, thinly sliced
- 2 tbsp. red wine vinegar
- DILL SAUCE
- ½ cup of sour cream (or plain Greek yoghurt)
- 2 tbsp. fresh dill, chopped
- 1 tbsp. fresh chives, chopped
- 1 tbsp. capers, chopped
- 1 tsp lemon juice
- ½ tsp grated lemon peel
- PIZZA
- 4 nann breads
- 8 oz smoked salmon
- Garnish
- Capers (to taste)
- Dill, chopped (to taste)
- Pickled Onions
- Pepper
- Preheat your oven to 400⁰F
- PICKLED ONIONS
- Combine the onions with the vinegar in a small bowl. Set aside. Let soak at least 15 minutes.
- DILL SAUCE
- In a medium bowl, mix all the sauce ingredients. Set aside.
- PIZZA
- Sprinkle your nann breads with a few drops of water.
- Put the nann breads in the oven for about 3 minutes. You want it soft and warm, you don't want it to crisp.
- Take your nann breads of the oven and spread 2 tbsp. of dill sauce over each bread.
- Cover each bread with smoked salmon.
- Garnish with capers, dill, your pickled onions and season with a touch of salt & pepper.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/smoked-salmon-pizza/
3.3.3070