Beets And Smoked Salmon Recipes
SMOKED-SALMON FLATBREAD WITH PICKLED BEET
What could be better than this bagel-inspired entrée? It combines storebought pizza dough with that favorite combo of smoked salmon and cream cheese (but here we use Boursin, which brings built-in garlic and herbs). Its perfect for a laid back dinner for four, but it can also be turned into an easy and elegant brunch appetizer by being cut into smaller bite-size squares.
Provided by Lauryn Tyrell
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F, with a pizza stone or inverted baking sheet on lowest rack. Drizzle 3 tablespoons oil onto a rimmed quarter sheet pan (9 by 13 inches). Stretch dough to edges of pan.
- Drizzle dough evenly with remaining 1 tablespoon oil; sprinkle with sesame seeds and season with salt and pepper. Top with mozzarella and garlic-herb cheese, leaving a 1/2-inch border.
- Bake on stone until cheese is melted and bubbly, and crust is golden brown and set on bottom, 22 to 24 minutes. Meanwhile, in a bowl, combine beet, lemon zest and juice, and 3/4 teaspoon salt. Let stand 10 minutes. Remove pizza from oven; let cool slightly. Top with salmon, beet mixture, and herbs. Slice and serve.
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- Peel and finely grate the horseradish. Stir 1 tablespoon into the crème fraîche, add a splash of red wine vinegar, then season to taste with sea salt.Scrub the beets clean, reserving any nice leaves, then finely slice into matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
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- In a large saucepan, combine the beets and enough water to cover. Bring to a boil, then lower the heat to medium, cover and cook until crisp-tender, about 30 minutes. Drain and let cool slightly. Under running water, rub off the peels. Halve the beets lengthwise and thinly slice.
- In a medium saucepan, bring 1/2 cup water, 1/2 cup vinegar, the sugar, peppercorns, orange peel and 2 teaspoons salt to a simmer, stirring, until the sugar has dissolved. Add the beets, remove from the heat, and let stand for 30 minutes; drain.
- Meanwhile, in a small bowl, combine the orange juice, lemon juice and remaining 1 1/2 teaspoons vinegar; season with salt. Whisk in the olive oil. Toss the watercress with half of the vinaigrette.
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