Pizzetta Bianco with Alaska Smoked Salmon, Herb Crème Fraîche
This Mediterranean recipe recommends using only the finest smoked Alaskan salmon to create a delightful meal for any season, served among friends.
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Cooking tools:
- Microplane
- Rolling pin
- Pastry brush
- Kitchen scale
- Pizza stone
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Serving platter
- Measuring spoon
- Spoon
Ingredients
- 200g crème fraîche
- 2 tbsp hot horseradish sauce
- 1 tbsp lemon juice
- Grated zest of 1 lemon
- 2 tbsp chopped fresh dill, plus small sprigs for garnish
- 2 tbsp chopped fresh chives
- Sea salt flakes
- Freshly ground black pepper
- 1 large red onion, thinly sliced
- 1 tbsp olive oil, plus more for brushing
- 250g ciabatta bread mix
- Plain flour, for dusting
- A handful of rocket
- 200g thinly sliced Alaska smoked salmon, torn into small pieces
- 1 x 100g jar Alaska keta salmon roe
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