Salmon Potato And Caper Pizzas Recipes

Steps:

• Unroll crescent roll dough to desired thickness into the shape of a square flat onto a cookie sheet. Bake according to package directions and allow one hour to cool.
• While crust is cooling mix softened cream cheese, mayo, dill and ranch dressing mix.
• Spread on cooled crust.
• Top with smoked salmon and capers, more or less to taste.
• Cut into desired number of pieces. Keep refrigerated.

Steps:

• Preheat oven to 400 degrees F.
• Crisp pizza crust 5 minutes on perforated pizza pan or on oven rack.
• While pizza crust is in oven, mix sour cream with lemon juice and dill in a small bowl.
• Remove pizza shell from oven and let stand until cool to the touch. You have a pocket of time here to work on other recipes.
• On cool, crisp pizza shell, spread the sour cream-dill sauce in an even layer. Evenly distribute sliced smoked salmon, working all the way to the edges.
• Top pizza with sliced cucumber, red onion, and capers.
• To serve, cut pizza in 1/2. Cut each 1/2 in 1/2 again, 4 cuts across. Turn the pan a 1/4 turn and slice into quarters, making 16 cuts.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
• Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
• Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

Steps:

• Heat oven to 425F degrees.
• Place pizza crust on ungreased cookie sheet.
• bake for 6-8 minutes.
• Cool at least 15 minutes.
• Meanwhile, in a small bowl, combine cream cheese, mustard and honey; mix until well blended.
• Spread cream cheese mixture over cooked crust, arrange salmon over top, sprinkle with onion, caper, and dill.
• Cut into wedges; serve immediately, or cover and refrigerate until serving time.