Lebanese pizza with fennel, cold-smoked salmon and summer pesto


Follow these steps

4 servings

Make something easy on the balcony with or without the evening sun.

4 pieces of Lebanese bread
1 box of small plum tomatoes
50 ml olive oil
1 garlic clove, grated
Salt and pepper
200 g Västerbotten cheese
80 g crème fraîche
200 g cold smoked salmon
1 dl hazelnuts
1 Lemon
1 dl rapeseed oil
1 jar of frech dill

1. Divide the Lebanese bread into sufficient portion sizes

2. Mix pieces of the plum tomatoes, thinly sliced fennel and rapeseed oil oil in a bowl. Season with salt and pepper and spread it all on the bread. Top with Västerbotten cheese and dollops of crème fraîche. Place on the barbecue until the cheese has melted or in an oven at 225°C for about 10 mins.

3. Mix fresh dill, a handful of hazelnuts, 100 g Västerbotten cheese and oil to create a grainy summer pesto. Season with salt and pepper and mix in with lemon peel and squeezed lemon.

4. Top with the pesto, cold-smoked salmon and fresh chervil.

How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.