Always check the labels of the products you use.
Method
- 1
Heat. Set the oven to 260 °C with a pizza stone inside; allow 30 minutes for the stone to reach temperature.
- 2
Prepare. Cut the 100 g smoked salmon into 5 cm squares and keep chilled until needed.
- 3
Divide and shape. Cut the 450 g dough into 4 equal pieces; roll or stretch each to a 20 cm circle and place either on a floured peel (if using a stone) or on oiled, floured baking trays.
- 4
Season. Brush each base with a quarter of the 60 ml oil, stopping about 2.5 cm from the edge, then scatter the ½ thinly sliced red onion evenly.
- 5
Bake. Bake for 8 to 12 minutes until the crust is golden and firm.
- 6
Meanwhile. Stir the 4 tbsp finely chopped fresh dill into 80 g soured cream or crème fraîche, season with ¼ tsp ground black pepper.
- 7
Finish. Place each warm base on a warm serving plate, spread the dill cream across the surface, arrange the cold salmon squares on top, garnish each with a small dill sprig and serve immediately.
Storage
Best eaten straight away; keep the salmon chilled until serving and eat any leftovers within 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 157 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- pizza stone or 2 baking trays
- pizza peel or flat baking sheet
- rolling pin
- pastry brush
- small bowl
- wire rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 470 kcal |
| Protein | 13.8 g |
| Carbohydrate | 54.7 g |
| of which sugars | 3.2 g |
| of which free sugars | 0 g |
| Fat | 21.6 g |
| of which saturates | 4.6 g |
| Fibre | 2.7 g |
| Salt | 1.85 g |
Protein per 100 kcal
2.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
