Pinsa with Smoked Salmon and Capers
Crisp pinsa base, creamy sauce and smoked salmon make this an easy dish that feels both fresh and a little elegant. This recipe for pinsa with smoked salmon and…
Ingredienser
Instructions
Stir together crème fraîche, finely chopped garlic, finely chopped herbs and lemon juice.
Spread the mixture over the pinsa base.
Sprinkle with grated cheese.
Bake at 230 degrees for about 12 minutes, until the cheese is melted and golden.
Top the hot pinsa with smoked salmon, capers and arugula.
Serve right away.
Nutrition per serving
Energi ca. 894 kcal
Protein 53.6 g
Fett 69.8 g
Karbohydrater 25.3 g
Fiber 12.5 g
Sukker 5.7 g
Salt 20.7 g
Tips & tricks
Add salmon, capers and arugula just before serving. This keeps the topping fresher and the pinsa base crisper.
Did you know?
Smoked salmon should be added to pinsa after baking so it keeps its soft texture and clean smoky flavor. Capers give salty and tangy contrast, while arugula freshens the creamy sauce and melted cheese.
