Suutari Bianco – pizza bianca with cold-smoked rainbow trout
Crispy flatbread with crème fraîche, cold-smoked rainbow trout, pickled red onion and fried capers.
Method
Pickled red onion (at least 30 min ahead, preferably the day before)
- Bring the vinegar, sugar and water to the boil until the sugar has dissolved.
- Pour the hot brine over the red onion in a jar and leave somewhere cool for at least 30 minutes.
Fried capers
- Heat neutral oil to 160 °C in a small, high-sided saucepan.
- Fry the capers for approx. 1 minute until they open up and turn crispy. Lift out and drain on kitchen paper.
- Safety: dry the capers thoroughly – water in hot oil spatters. Keep a lid close at hand and never use water on an oil fire.
Pizza
- Heat the oven to 200 °C (fan). Place the flatbreads on a baking tray lined with baking paper and spread a layer of crème fraîche on each.
- Bake in the middle of the oven for 5–7 minutes until the breads are golden and crisp.
- Top with cold-smoked rainbow trout, spring onion, pickled red onion, fried capers, lemon zest, a little lemon juice and black pepper.
