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Hot Smoked Salmon Pizza with White Taramosalata


Hot Smoked Salmon Pizza with White Taramosalata

key ingredient!

Fresh Fodder White Taramosalata


Pizza base - home made if you have the time (Brought if you don't - we used Mission Pizza bases in small - they also come in large)
1 x 200g Fresh Fodder White Taramosalata
1 x pack Hot Smoked Salmon (we used one that had a pepper crust - 250g was a generous amount for a small pizza)
Spanish Onion Capers
1 Bunch Dill
Handful of rocket leaves (to dress)
1 Shallot
1 Lemon


This is a quick pizza to pull together and tastes delicious hot or cold.

Blind bake the pizza base in a 200C oven for approx 5 mins to crisp it up.

Remove and paint the base with Fresh Fodder White Taramosalata, using the back of a spoon to spread it across.

Return to the oven for a further 2-3 mins to warm up the Taramosalata.

Remove again from the oven and dress the top of the pizza with the Salmon, Onion, and Capers.

Return to the oven for a further 3 mins.

Keep an eye on the pizza - you really only want to warm up the ingredients at this point so it doesn't dry out.

Remove the pizza a final time, dress with the roughly chopped dill, a handful of rocket and the diced shallot, evenly over the top.

Finish with a generous dollop of Fresh Fodder White Taramosalata in the centre of the pizza.

Serve hot or cold with lemon wedges to squeeze over the top.

NB If serving cold, prepare a little earlier to allow for cooling time.