Smoked Salmon Flatbread With Pickled Beet Recipes

SMOKED-SALMON FLATBREAD WITH PICKLED BEET

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.

BEETS AND SMOKED SALMON

Steps:

• Preheat the oven to 325 degrees F. Place a rack in the center of the oven.
• Arrange the beets on a rimmed baking sheet and sprinkle with some kosher salt. Add 1 cup water to the pan, then cover the pan tightly with foil. Bake until the beets are completely tender, 60 to 90 minutes. Remove the beets from the pan and let cool.
• Whisk together the lemon juice, mustard and vinegar in a medium bowl. Slowly whisk in 5 tablespoons of the olive oil.
• Drizzle a platter with the remaining tablespoon of olive oil. Peel and thinly slice the beets. Arrange the beets on the platter, sprinkle with coarse salt and sugar to taste, and drizzle with the vinaigrette. Tear the smoked salmon into small pieces and scatter over the beets. Serve immediately.

SMOKED SALMON FLATBREADS

Steps:

• Briefly heat the pizza bases in the oven, microwave or in a dry frying pan. Season the mascarpone and spread onto the bases.
• Just before serving, scatter over the salmon, red onion, dill and capers, then grind over some black pepper. Put on a board and cut into lengths with a pizza wheel or scissors.

SMOKED SALMON - PICKLED

Steps:

• In a medium deep ceramic bowl, just wide enough to hold a slice of smoked salmon spread out flat.
• Divide the onion slices into separate rings and arrange alternate layers of smoked salmon and onion in the bowl.
• Combine the oil, wine vinegar and garlic in a separate bowl and whisk well.
• Season with salt and pepper and add the bay leaf.
• Pour the marinade over the salmon and onions, cover tightly and leave to marinate in the refrigerator for 8 to 12 days.
• When serving, drain off the marinade and garnish each salmon slice with onion rings, bay leaves, fresh dill or both.