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lebanese bread potatoes cooking spray fresh thyme garlic caper Mozzarella cheese salmon fillet light sour cream lemon juice horseradish cream mixed salad green
Viewed: 35 - Published at: 6 years agoIngredients
- 2 pieces lebanese bread (wholemeal 25cm diameter)
- 400 g potatoes (red delight, thinly sliced)
- cooking spray (olive oil)
- 2 teaspoons fresh thyme (leaves)
- 2 garlic cloves (very thinly sliced)
- 1 tablespoon small caper (rinsed drained)
- 50 g reduced-fat mozzarella cheese (1/2 cup coarsely grated)
- 150 g skinless salmon fillet
- 75 g light sour cream (1/4 cup)
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon horseradish cream
- mixed salad green (to serve)
Method
- Preheat oven to 220C and place Lebanese bread on 2 large baking trays.
- Arrange potato, overlapping slightly over bread and spray with oil and then top with thyme, garlic, capers and mozzarella.
- Bake, swapping trays halfway through cooking for 10 to 15 minutes or until potato is tender and bases are crisp.
- Meanwhile, heat a non-stick frying pan over medium heat and spray with oil and cook salmon for 2 to 3 minutes each side or until fish flakes easily when tested with a fork in the thicken part and then flake into large pieces.
- Combines sour cream, lemon juice and horseradish cream in a bowl.
- Divide salmon between pizzas and top with salad leaves and drizzle with horseradish mixture.
