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

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

1. Divide the Lebanese bread into sufficient portion sizes

2. Mix pieces of the plum tomatoes, thinly sliced fennel and rapeseed 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.


4 pieces of Lebanese bread

1 box of small plum tomatoes

50 ml olive oil

1 jar of basil

1 garlic clove, grated

Salt and pepper

200 g Västerbotten cheese

80 g crème fraîche

140 g Bresaola

60 g Pine nuts

4 tbsp Runny honey

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