Smoked Salmon & Fennel Potato Pizza

Submitted by Todd Harmon–BC Salmon Marketing Council

Serves 4 to 6

1/2 lb (250 g)  Smoked Salmon, sliced

2 Tbsp (30 mL)  Olive Oil

1  Medium Onion, diced

2 C (500 mL) Finely Chopped Fennel Bulb

Salt and Pepper to taste

1/2 C (125 mL) White Wine

3 Medium Potatoes, peeled (keep covered with water until ready to use)

1/2 C  (125 mL) Minced Chives or Green Onion Tops

1 Tbsp (15 mL) Cornstarch

salt and freshly ground pepper, to taste

2 Tbsp (30 mL) Olive Oil

2 Tbsp (30 mL) Minced Chives or Green Onion

3 Tbsp (45 mL) Sour Cream, stirred

Fresh ground pepper to taste

 

Pour oil into a hot frypan, add onions and fennel; sauté for 5 minutes. Season with salt and pepper, add wine, lower heat and simmer for 10 to 15 minutes until vegetables are tender and liquid has evaporated.

While fennel is cooking, remove potatoes from cold water and dry on a paper towel. Grate the potatoes onto a clean towel; roll towel up and squeeze grated potatoes dry; transfer to a bowl. Add chives, cornstarch, salt and pepper, toss well to mix.

Heat a large 10″ – 12″ (25.5 cm – 30 cm ) frypan over medium-high heat, add oil then the potato mixture. Using a large spatula, press potatoes down to cover bottom of pan evenly; keep pressing down and cook for 5 to 6 minutes until crusty and golden.

Slide onto a platter, spread with the warm fennel, top with smoked salmon and chives, drizzle with sour cream and finis with lots of freshly ground pepper.