Smoked Trout Pizza with Dill-Infused Crème Friache Dressing
Had some hashbrowns with Trout, Crème Friache and Dill, and the smoked trout package had this wonderful recipe on it! They are right, those ingredients do make a nice pizza! Made it tonight!
Ingredients:
Directions:
Preheat oven to 230°C (445°F)
Mix the mayonnaise, crème fraiche, dill, and lemon juice.
Season mixture with salt and pepper to taste and put aside.
Mix olive oil and garlic and spread over pizza base.
Put pizza base in oven and bake for 8-10 minutes or until edges brown.
Remove pizza base from oven, and immediately top with smoked trout, spinach, and red onion.
Sprinkle with capers and drizzle with the dill-mayo crème fraiche mix.
Had some hashbrowns with Trout, Crème Friache and Dill, and the smoked trout package had this wonderful recipe on it! They are right, those ingredients do make a nice pizza! Made it tonight!
Ingredients:
- Pizza base of your choice (pre-made or homemade)
- 2 Tablespoons whole Egg Mayonaise (Store-bought or homemade)
- 2 Tablespoons Crème Fraishe
- ¼ Red Onion
- ½ clove garlic, finely chopped
- 1 Tablespoon extra-virgin Olive Oil
- 1 Tablespoon chopped fresh Dill
- 1 Tablespoon (20ml) Lemon Juice
- 1 cup baby spinach leaves
- 1 Tablespoon Capers
Directions:
Preheat oven to 230°C (445°F)
Mix the mayonnaise, crème fraiche, dill, and lemon juice.
Season mixture with salt and pepper to taste and put aside.
Mix olive oil and garlic and spread over pizza base.
Put pizza base in oven and bake for 8-10 minutes or until edges brown.
Remove pizza base from oven, and immediately top with smoked trout, spinach, and red onion.
Sprinkle with capers and drizzle with the dill-mayo crème fraiche mix.