One of my aunts (Teta Marica) gave me this recipe years ago. She's my cookbook aunt, one that tries new things all the time. Each time you go over her house, you get to try something new (quite often I ask for the recipe). Back when I got the recipe I made it regularly, however over the years I tried other things and I'd forgotten to make this again. Yesterday I made it again for some of my family that I had over for dinner, and it was a hit. The flavours go so well together. It is great to serve when guests arrive, with drinks.
It is really easy to make, you can prepare the bases and filling in the morning, then just assemble before serving.
It is really easy to make, you can prepare the bases and filling in the morning, then just assemble before serving.
Recipe
Recipe adapted from an Australian Women's Weekly Cookbook
Makes 32
1-2 sheets ready rolled puff pastry
200g ricotta cheese
3 teaspoons hot water
2 tablespoons finely chopped fresh chives
3 teaspoons horseradish cream
6 slices smoked salmon, chopped coarsely
32 capers
Salt and pepper, to taste
Preheat oven to very hot 250C/230C fan forced. Line a baking tray with baking paper.
Allow the pastry to thaw slightly. Cut 5.5cm rounds from pastry sheets (you need 16 rounds). Place the rounds on your prepared tray. Bake for 7-8 minutes, or until browned. Once cooled, split the rounds in half. They have a natural line you follow, but do it carefully to not crack the pastry cups you make. At this stage once cooled completely, place the cups in an airtight container, and leave until needed.
Makes 32
1-2 sheets ready rolled puff pastry
200g ricotta cheese
3 teaspoons hot water
2 tablespoons finely chopped fresh chives
3 teaspoons horseradish cream
6 slices smoked salmon, chopped coarsely
32 capers
Salt and pepper, to taste
Preheat oven to very hot 250C/230C fan forced. Line a baking tray with baking paper.
Allow the pastry to thaw slightly. Cut 5.5cm rounds from pastry sheets (you need 16 rounds). Place the rounds on your prepared tray. Bake for 7-8 minutes, or until browned. Once cooled, split the rounds in half. They have a natural line you follow, but do it carefully to not crack the pastry cups you make. At this stage once cooled completely, place the cups in an airtight container, and leave until needed.
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In a medium bowl, add the ricotta and water, stir to combine. Stir in the chives and horseradish cream. Refrigerate until needed.
Just before serving, spread the ricotta mixture evenly over the rounds. Top with the salmon. Add a caper to each. Season with a sprinkling of salt and freshly ground black pepper, decorate with chives.
Just before serving, spread the ricotta mixture evenly over the rounds. Top with the salmon. Add a caper to each. Season with a sprinkling of salt and freshly ground black pepper, decorate with chives.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/smoked-salmon-and-caper-pizzas.html
Pin it: au.pinterest.com/pin/399413060724688870/
Pin it: au.pinterest.com/pin/399413060724688870/
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