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- Home
- Inspiration & Gifts
- Recipes
- Aperitif fingerfood
- Salmon focaccia
Salmon focaccia
Nutrition facts per serving:
- Energy in kcal about 408
- Fat about 15g
- Carbohydrates about 46g
- Protein about 21g
This is needed
This is needed
for 8 piece
View these products
Dough
- 500 g white flour
- 1.5 tsp salt
- 3.25 dl lukewarm water
- 0.5 cube yeast (approx. 20 g), crumbled
- 2 tbsp olive oil
- 1 tbsp thyme leaf
- 250 g cherry tomatoes, halved
- 1 tbsp olive oil
- 400 g salmon fillet (organic), cubed
- 150 g mozzarella, torn
- 1 spring onions, cut into thin rings
- 0.5 tsp lemon pepper
- 0.5 tsp sea salt
And that's how it's done
And that's how it's done
Dough
Mix together the flour, salt and yeast in a bowl, add the water, oil and thyme and knead to a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Lightly dust the dough with flour, flatten a little and place on a baking tray lined with baking paper. Arrange the tomatoes on the dough.
Bake
for approx. 30 mins. in the bottom half of an oven preheated to 200°C, remove.
Heat the oil in a non-stick frying pan, fry for approx. 1/2 min. each side, arrange on the focaccia with the mozzarella and spring onions, season.
