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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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A recipe for smoked salmon lovers. This is not your traditional baked-in-a-wood-oven pizza, but it's a very simple, quick to make and delicious combination of the classic ingredients which go so well with smoked salmon, served on crisp pita bread. I found the recipe this morning while at the hairdresser's, bought a copy of the magazine, and made these for lunch today. Just wonderful for a quick, light weekend lunch. Donna Hay is an Australian chef. Ingredients:
4 pita bread, quartered |
olive oil, for brushing |
1 cup low-fat sour cream |
400 g smoked salmon, slices |
70 g baby spinach leaves |
1/4 cup fresh chives, chopped |
1/4 cup fresh dill, chopped |
1/4 cup baby capers, rinsed and drained |
1/4 cup kalamata olive, halved |
1 red onion, thinly sliced |
Directions:
1. Preheat a char-grill (broiler) pan over a high heat.
2. Brush the pita bread quarters with oil and cook for 1 minute on each side or until it is crisp and golden.
3. Spread the pita bread with the sour cream and top with the salmon, baby spinach leaves, chives, dill, capers, olives and red onion.
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