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Smoked Salmon Pizzas
2023-09-06
https://www.metro.ca/userfiles/image/recipes/pizzas-saumon-12193.jpg
PT20M
PT20M
PT40M
Preheat the grill to 400°F (204,44 °C).Cut the shallot in slices and place them in the direct cooking zone. Grill for 1 to 2 minutes on each side, until they’re golden brown. Set aside (out of the grill) once ready.Place the naan breads in the direct cooking zone and let them brown for 1 to 2 minutes before turning them over. Once that’s done, sprinkle goat cheese mozzarella flakes on top of the buns and let them toast for 2 to 3 minutes.Meanwhile, mix the sour cream with the California dry marinade until smooth, and set aside.When the “pizzas” are golden brown, remove them from the grill and add the shallot and salmon slices on top of each one of them. Scatter the capers, spoonfuls of seasoned sour cream and thyme pieces over them afterwards.Drizzle the pizzas with some olive oil, then serve and enjoy!Source : BBQ Québec
2-4
0
0
0
0
1 shallot
2 naan bread (or pre-cooked pizza dough)
1/2 cup (125 mL) goat cheese mozzarella, flaked
3/4 cup (175 mL) sour cream
BBQ Québec’s California dry marinade, to taste
4 slices of BBQ Quebec 's signature smoked salmon, to taste
2 tablespoons (30 mL) de capers
1 tablespoon (15 mL) fresh thyme, finely chopped
olive oil, to taste
Smoked Salmon Pizzas
2-4
Main course
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
1
shallot
-
2
naan bread (or pre-cooked pizza dough)
-
1/2 cup
(125 mL)goat cheese mozzarella, flaked
-
3/4 cup
(175 mL)sour cream
-
BBQ Québec’s California dry marinade, to taste
-
4 slices
of BBQ Quebec 's signature smoked salmon, to taste
-
2 tablespoons
(30 mL)de capers
-
1 tablespoon
(15 mL)fresh thyme, finely chopped
-
olive oil, to taste
Preparation
Preheat the grill to 400°F (204,44 °C).
Cut the shallot in slices and place them in the direct cooking zone. Grill for 1 to 2 minutes on each side, until they’re golden brown. Set aside (out of the grill) once ready.
Place the naan breads in the direct cooking zone and let them brown for 1 to 2 minutes before turning them over. Once that’s done, sprinkle goat cheese mozzarella flakes on top of the buns and let them toast for 2 to 3 minutes.
Meanwhile, mix the sour cream with the California dry marinade until smooth, and set aside.
When the “pizzas” are golden brown, remove them from the grill and add the shallot and salmon slices on top of each one of them. Scatter the capers, spoonfuls of seasoned sour cream and thyme pieces over them afterwards.
Drizzle the pizzas with some olive oil, then serve and enjoy!
Source : BBQ Québec
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
