Smoked Salmon & Dill Pinsa – Freshness and Elegance
Discover a pinsa recipe that is both elegant and refreshing, where a crispy base meets the freshness of smoked salmon and the gentle acidity of a dill cream. Perfect for impressing your guests at a chic aperitif or for a light and tasty dinner, this creation combines simplicity and refinement. With only 15 minutes of preparation and quick cooking, this pinsa is accessible to everyone. The dough, stretched by hand and sprinkled with fine semolina, guarantees an airy and crispy texture. The lemon-dill sour cream brings a perfectly balanced creaminess. The smoked salmon, added after cooking, retains all its delicacy. Follow the steps for an impeccable result. This pinsa is a real treat for the taste buds, offering a contrast of textures and flavors that will delight all your guests. Serve it warm, cut into slices, and let yourself be carried away by this gustatory harmony.
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€69.99
Pros:
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Con:
- Takes up more countertop space
- 1
Sprinkle your work surface with fine semolina to prevent the dough from sticking. Gently stretch the dough by hand, keeping slightly raised and airy edges (diameter about 30 cm). The semolina also adds a crispy texture to the base.
- 2
In a bowl, mix the sour cream with the lemon juice, chopped dill (reserve a little for finishing), salt, and pepper. Taste and adjust the acidity to your preference. Set aside.
- 3
Spread a thin layer of the lemon cream on the dough, leaving the edges free for an aesthetic effect and better support of the toppings. Do not place the salmon before cooking to preserve its texture and flavor.
- 4
Preheat your pizza stone or baking sheet to 270 °C for at least 15 minutes. Bake the pinsa for 5–7 minutes, until the crust is golden brown and crispy.
- 5
Upon taking it out of the oven, arrange the smoked salmon slices in a fan shape on the pinsa for an elegant presentation. Add a few capers or gherkins if desired for a tangy touch. Drizzle with a little olive oil and sprinkle with the reserved fresh dill for finishing.
- 6
Cut the pinsa into thin slices so that everyone can enjoy a perfect balance between the crispy base, creamy sauce, and smoked salmon. Serve immediately to preserve the freshness of the ingredients and the contrast of textures.
- Never cook smoked salmon. Always add it after baking to preserve its delicate texture and subtle flavor.
- Replace the smoked salmon with slices of smoked trout or homemade gravlax for a softer and more refined option.
- Add fresh cucumber slices or spinach sprouts for an extra touch of freshness.
- For a thin and crispy base, bake the pinsa at a very high temperature (270 °C) on a preheated pizza stone or baking sheet.
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