Smoked Salmon & Asparagus Pinsa with Wild Garlic dip

Index

This is where we accidently got all our healthy bits out at once and surprised ourselves with how nice this combination is. 

Some political chap on Blackadder once campaigned for the “compulsory serving of asparagus at breakfast” and if you are really weird you might actually give it a go now. 

Back to real world and this is a great light spring/summer lunch recipe that celebrates Great British produce on board a little bit of Italiano magic.  

Fed up with boring salmon? Head straight to the wonderful Pished Fish and book a taxi for the return journey. 

Ingredients

pinsa pizza

Method

  1. Pre-heat oven to around 250 °C. (300 °C for a stone deck pizza oven)
  2. If you have a pizza stone, place on the middle rack. 
  3. Lay pinsa base on bench.
  4. Mix the Liquid Herbs with the sour cream and set aside.
  5. Sear the asparagus in a hot skillet until just softening.
  6. Scatter the mozzarella evenly over the pinsa base.
  7. Arrange the asparagus randomly across the base.
  8. Transfer to the hot oven, directly onto the oven rack, or your pizza stone, if using one.
  9. Cook for 4-5 mins or until crisp and starting to lightly brown.
  10. Place the pinsa on serving board and add little parcels of smoked salmon, interspersed with spoonfuls of the sour cream mixture.
  11. Garnish with a scattering of parsley, a squeeeze of lemon and a crack of pepper.
  12. Serve immediately, with the remaining sour cream mix as a dip.