Smoked Salmon from Norway 400g

Always a crowd-pleaser, our easy-to-plate pre-sliced smoked salmon can be served on top of toast or its own with a gentle squeeze of lemon.

Product Features: Cut and cooked

Size: 400g

Storage:  Keep refrigerated at 0° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.

Origin: Norway

French Name: Saumon de Norvège (Salmo salar)

Packing: vacuum pack

195.00 $

                                                            Norwegian Pizza with Smoked Salmon, Goat Cheese, & Herb Oil

                                                                   Dough:                                                                Toppings:                                                                    Herb Sauce:
                                                                   1 cup warm water                                              3 plum tomatoes, sliced                                              1 1/2 cup parsley leaves
                                                                   1 tablespoon honey                                           1 cup crumbled goat cheese                                      1/4 cup toasted pine nuts
                                                                   1 tablespoon dry yeast                                      2 tablespoons olive oil                                                olive oil
                                                                   2 1/2 cups flour                                                  salt & pepper                                                               salt & pepper
                                                                   1 teaspoon salt                                                   6 oz sliced smoked salmon
                                                                   4 tablespoons olive oil                                        arugula leaves

  1. Start with the dough.
  2. In a bowl mix water, honey, and yeast.
  3. Leave it for 5 minutes so that the yeast starts to work.
  4. Add flour, salt, and oil.
  5. Work the dough together.
  6. Cover with plastic and let it rise for 1 hour.
  7. On a baking tray press the dough out with your fingers to form a large pizza.
  8. Next, top the pizza with tomatoes and chèvre and drizzle with oil, salt, and pepper.
  9. Bake at 400°F until golden, about 15 minutes.
  10. While it bakes, chop the parsley and pine nuts on a chopping board.
  11. Place in a bowl and add enough oil so it forms a thick sauce. Season with salt and pepper.
  12. Take out the pizza and add smoked salmon, herb sauce, and arugula.