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 tablespoon 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.

The post 挪威煙三文魚400克 appeared first on Seafood Society.

2.鹽和糖既可以預防細菌繁殖，又可以為三文魚調味。

3.沖洗三文魚。您需要將三文魚浸泡一小段時間，以除去魚柳中多餘的鹽分。

4.烘乾三文魚。將三文魚放在冰箱中4-8小時, 不要關門。此步驟將三文魚的水分烘乾，並形成了防護膜的發粘外表。

5.冷煙熏，在低於80華氏度的溫度。

6.冷卻三文魚, 完全冷卻後再切成薄片，再配上最喜歡的食物，如奶油芝士，檸檬塊，三文魚可在冰箱中保存3天。如果三天之內不能吃掉一整片三文魚，則可以分成小份，然後真空密封放在急凍格。這樣可以將三文魚的保質期加長至3-4個月

The post 挪威切片煙三文魚 appeared first on Seafood Society.

每片1.4-1.8公斤

The post 蘇格蘭煙三文魚(切片) appeared first on Seafood Society.

The post 煙挪威三文魚 1公斤 appeared first on Seafood Society.

The post 煙三文魚脊 appeared first on Seafood Society.

JC DAVID產品的整個生產都基於祖傳工藝，完全是手工製作和天然的，與過去一樣，將魚，鹽和煙熏結合在實木爐中。

產品特性：新鮮和熏制/保質期：6-8天
法國名字：FILET DE HARENG FUME

The post 煙薰希靈魚柳 appeared first on Seafood Society.

JC DAVID產品的整個生產都基於祖傳工藝，完全是手工製作和天然的，與過去一樣，將魚，鹽和煙熏結合在實木爐中。

產品特性：新鮮和熏制/保質期：6-8天
法國名字：FILET DE HARENG FUME

The post 原條煙薰希靈魚 appeared first on Seafood Society.