Salmon dill cream ‘pizza’
This is my kind of layering, and really the only sort happening in this heat. Shout out to Disney Plus for streaming Wolfgang just in time for some weekend morning kitchen inspiration!
The feature documentary tells how Wolfgang Puck ‘invented’ his famous salmon pizza at Spago when Joan Collins wanted to have their signature smoked salmon brioche, but the restaurant was out of bread. His solution was to replace the bread with a pizza crust baked with finely chopped onions, topped with dill cream, smoked salmon slices and a few dollops of caviar.
Jump to RecipeThe stars aligned and we just so happened to have 1 homemade pizza dough in the freezer, as well as some smoked salmon and creme fraiche to use up!
We switched it up a little by adding some capers to the base to get the salty pop because you know, no caviar lurking in the fridge. Also not entirely sure what goes in and in what proportion but just had fun with it. And boy oh boy did this hit the spot, trust me it barely made it off the kitchen island. Between the crispy base, creamy spread and soft salmon, the flavours of salty, sour and fish were perfectly balance and the mouth feel was unreal. All I can say is ‘mmmmm’ and take another bite.
I mean, I would literally have eaten the base before the cream and salmon made it on. Check out the video as it comes out of the oven with the infused oils, onions and capers. Just imagine the smell!
Smoked Salmon Dill Cream Flammkuchen
Ingredients
- 1 Pizza Base We happened to have 1 pizza dough based on the Roberta's recipe on NYTimes cooking in our freezer
Dill Cream
- ¾ cup Creme Fraiche
- 2 tsp Lemon Juice
- 2 tsp Shallots minced
- 2 tsp Dill leaves minced
- dash White Pepper
Toppings
- 1-2 tbsp garlic oil you can make this by simmering 1/2 a head of garlic (c.10 cloves) in 1 cup olive oil for 10-15 minutes until they are golden brown. You can store for dipping / pasta etc.
- 1 tsp chilli oil we used the oil our calabrian chilli's come in
- ½ small red onion thinly sliced
- 2 tsp capers drained
- 100-150 g smoked salmon thinly sliced is good
- 2 tsp chives minced
Instructions
- Heat oven to 250°C with tray / pizza stone inside.
- Meanwhile, prepare your base and brush with garlic and chilli oil. Spread your red onion and capers evenly across.
- Place on hot tray / pizza stone and bake at 250°C for 6 – 8 minutes until sides are brown and its cooked through.
- While the base is cooking, prepare your dill cream by mixing together the creme fraiche, shallots, lemon juice & dill.
- When the base is ready, schmeer the dill cream evenly across the top leaving just a 1cm finger space around the edges!
- On top of this, you will layer your smoked salmon slices to cover the whole surface. Garnish with finely chopped chives and some black pepper. Enjoy!
