Salmon, Potato & Caper Pizzas

 

Ingredients:

2 pieces (25cm-diameter) wholemeal Lebanese bread

400g red potatoes, thinly sliced

Olive oil spray

½ t lemon pepper

2 t fresh thyme leaves

2 garlic cloves, very thinly sliced

1 T baby capers, rinsed, drained

½ C grated mozzarella

150g hot smoked salmon, flaked

¼ C sour cream

1 T fresh lemon juice

1 t horseradish cream

Mixed salad leaves, to serve

 

Method:

1. Preheat oven to 220°C. Place Lebanese bread on 2 large baking trays. Arrange potato, overlapping slightly, over bread. Spray with oil. Season with salt and lemon pepper. Top with thyme, garlic, capers and mozzarella. Bake, swapping trays halfway through cooking, for 10-15 minutes or until potato is tender and bases are crisp.
2. Combine sour cream, lemon juice and horseradish cream in a bowl. Divide salmon between pizzas. Top with salad leaves and drizzle with horseradish mixture.

 

Recipe adapted from taste.com.au

Serves 4.

 

To order salmon for this recipe, click here!