The above oyster and clam question created a new query.
Has anyone tried cold smoked salmon pizza? Or with Gravlax? You should
probably put it on
after cooking when the pizza is very hot.
Does anyone have any ideas?
Thanks
Kent

Kent wrote:
> The above oyster and clam question created a new query.
> Has anyone tried cold smoked salmon pizza? Or with Gravlax? You
should
> probably put it on
> after cooking when the pizza is very hot.
> Does anyone have any ideas?

Why would any normal brained human want such a thing, lox with dago
tomato sauce and mozz sounds disgusting.

You have to make the pizza more delicately than what is ordinarily perceived
as pizza, ala Chez Panisse, rather than Tony's pizza shack. I have made this
myself and it is good; good enough to try again.. You use little or even no
tomato sauce; the salmon, if it's cold smoked, goes on after the pizza comes
out of the oven.
I just wanted to see if there were any other ideas.
Tonight we had a cold smoked salmon souffle.
Sheldon, cold smoked salmon has precious little to do with lox.
Have a wonderful Saturday,

"Sheldon" > wrote in message
oups.com...
>
> Kent wrote:
>> The above oyster and clam question created a new query.
>> Has anyone tried cold smoked salmon pizza? Or with Gravlax? You
> should
>> probably put it on
>> after cooking when the pizza is very hot.
>> Does anyone have any ideas?
>
> Why would any normal brained human want such a thing, lox with dago
> tomato sauce and mozz sounds disgusting.
>

On Fri, 1 Apr 2005 17:10:43 -0800, "Kent" > wrote:

>The above oyster and clam question created a new query.
>Has anyone tried cold smoked salmon pizza? Or with Gravlax? You should
>probably put it on
>after cooking when the pizza is very hot.
>Does anyone have any ideas?
>Thanks
>Kent
>
I believe that would work, just as it does with pasta. I would not put
the salmon on before baking the pizza iven with raw salmon. If it is
sliced thin it will cook when it hits the hot pizza.



Rodney Myrvaagnes J36 Gjo/a


MOM CASTS TOT IN CEMENT

Most experts voice cautious optimism

In article >,
"Kent" > wrote:

> The above oyster and clam question created a new query.
> Has anyone tried cold smoked salmon pizza? Or with Gravlax? You should
> probably put it on
> after cooking when the pizza is very hot.
> Does anyone have any ideas?

Smoked salmon is great on pizza.

Try hot smoked salmon with little cubes of cream cheese, red pepper and
a few capers. Yum!

Miche

--
WWMVD?

Kent wrote:
> The above oyster and clam question created a new query.
> Has anyone tried cold smoked salmon pizza? Or with Gravlax? You
> should probably put it on
> after cooking when the pizza is very hot.
> Does anyone have any ideas?
> Thanks
> Kent

What if you tried it with an alfredo sauce type pizza? I'll bet that would
be good.

kili