How do you like your smoked salmon? With cream cheese on a bagel? With sour cream or crème fraiche on a bilini? With horseradish on a cucumber round? Should I keep going? I’d place a friendly bet you’ve never had it with Snofrisk on a flatbread pizza.Snofrisk is a Norwegian spreadable cheese – it is similar to cream cheese but made with goat’s milk. It has a subtle, mild chevre flavor that pairs so nicely with creamy smoked salmon, lemon, and delicate herbs. Snofrisk also comes in a semi-hard form, which I’ve planed and added as contrasting texture to the spreadable cheese. The wonderfully mild goat flavor of the firm cheese works in conjunction with the spreadable Snofrisk to make an elegant, simple, and noteworthy flatbread pizza that is definitely a keeper for the recipe file.
Ingredients:(Makes 4 personal-sized flatbreads)
- 1/3 lb smoked salmon
- 1 package Snofrisk (4.4oz), softened at room temperature
- 2 oz hard Snofrisk, planed
- 3 radishes, thinly sliced
- 1 tsp lemon zest
- 1 tsp lemon juice
- 2 tblsp fresh dill, divided
- 1 tblsp chives, chopped
- 1 tblsp capers
- store-bought pizza dough
- salt, pepper to taste
Start by making the flatbread. Preheat the oven to 450. Divide the dough into 4 equal portions, and roll into balls onto a lightly floured surface. One by one, stretch the dough into a circular shape, leaving a slightly thicker outside edge. Drizzle the flatbread with olive oil, and a pinch of salt. Cook each flatbread on an oiled baking sheet, for about 7-10 minutes until the bottom is browned and the top begins to brown as well. Let cool on a wire cooling rack.
In a small bowl, mix the softened Snofrisk with the lemon zest, lemon juice, dill, chives, and black pepper. Spread the mixture thinly across the 4 cooled flatbreads. Top with radish slices, planed Snofrisk, and the smoked salmon. Garnish with remaining dill and the capers, serve immediately.