This is an easy twist on the classic companion for a glass of chilled Champagne: buckwheat pancakes called blini topped with sour cream and smoked salmon. Here a purchased pizza crust replaces the traditional blini as the base for the salmon and the sour cream is replaced by cream cheese enhanced with the piquant flavors of red onion, horseradish, fresh dill, and lemon peel.–Barbara Fairchild
LC Infallibly Impressive Note
Wanna outclass every other appetizer you know how to make? Try this little number. It’s deceptively simple, yet infallibly impressive—even more so when you accompany it with a silver platter and bottles of Champagne.
Smoked Salmon Pizza
- Quick Glance
- 20 M
- 35 M
- Makes 6 appetizer servings
- One 10-ounce store-bought, fully baked thin pizza crust
- 4 ounces cream cheese, at room temperature
- 1/4 cup minced red onion
- 1 tablespoon chopped dill leaves
- 2 teaspoons finely grated lemon peel
- 1 teaspoon prepared white horseradish
- Salt and freshly ground black pepper, to taste
- 6 ounces thinly sliced smoked salmon
- 1. Preheat the oven to 450°F (230°C).
- 2. Place the pizza crust on a heavy, large baking sheet. Bake until crisp at the edges, about 13 minutes. Transfer the crust to a rack; cool to lukewarm. (Be sure to let the crust cool a bit after you crisp it in the oven, so its heat won’t melt the cream-cheese topping or partially cook the salmon.
- 3. Stir the cream cheese, onion, dill, lemon peel, and horseradish to combine. Season to taste with salt and pepper.
- 4. Spread the cream cheese mixture over the crust, leaving a 1-inch plain border. Drape the salmon slices atop the pizza. Cut it into wedges or, if desired, smaller strips, transfer to a platter, and serve.