Crispy Potato
Smoked Salmon Pizza

A creative twist on traditional pizza featuring a golden, crispy shredded potato crust topped with creamy cheese, luxurious smoked salmon, fresh dill, and red onion.

Ingredients

• 2 yellow potatoes
• 1 pinch salt
• 1 pinch black pepper
• 1 pinch all-purpose flour
• 1 tbsp cooking oil
• 150 g cream cheese
• 100 g smoked salmon
• to taste fresh dill
• 1/4 red onion

Instructions

1. 1Shred the Potatoes

   

   Hold a handheld grater over a clear glass bowl and carefully shred the yellow potato into fine strips. Ensure all of the potato is grated down evenly to form the base of your potato pizza.

   Tip: Be careful with your fingertips as you reach the end of the potato while grating.
2. 2Season the Shredded Potatoes

   

   Take the shredded potatoes in the glass bowl and season them with salt and freshly ground black pepper. Toss the mixture thoroughly and let it marinate for 5 minutes, then add a pinch of flour and toss again.

   Tip: Letting the potatoes rest with salt helps draw out excess moisture, making them crispier when fried.
3. 3Add flour and toss

   

   Add a small pinch of flour to the seasoned potatoes and toss everything together until well combined. The flour acts as a gentle binder, helping the shredded potatoes hold their shape without becoming overly dense.

   Tip: Do not add too much flour; you only need just enough to lightly coat the potato strands.
4. 4Spread in the pan

   

   Heat oil in a non-stick pan over medium heat. Pour the shredded potato mixture into the center of the pan and spread it out evenly into a flat circle. Do not squeeze out the natural water from the potatoes beforehand.

   Tip: Keeping the potato juices helps steam the interior of the crust as the bottom pan-fries.
5. 5Shape the crust

   

   As the potatoes begin to cook, use a spatula to gently push and tidy the edges inward, forming a neat, cohesive circle. Let the crust fry undisturbed until the bottom turns deeply golden and crispy.

   Tip: Tidying the edges tightly will prevent the potato crust from breaking apart when you flip it.
6. 6Flip the potato crust

   

   Once the first side is golden brown, carefully place a large flat plate upside down over the pan. Swiftly invert the pan to release the crust onto the plate, then gently slide it back into the pan to cook the other side until golden.

   Tip: Use a plate that is slightly larger than the pans diameter to safely catch the crust and any residual hot oil.
7. 7Pan-Fry the Potato Crust

   

   Heat oil in a pan, spread the shredded potatoes evenly without squeezing out the water, and shape the edges with a spatula. Flip the potato cake using a plate, and cook until both sides are golden and crispy.

   Tip: Do not squeeze out the natural potato starch and water; it acts as a natural binder to hold the crust together.
8. 8Spread Cream Cheese

   

   Take the hot, freshly cooked potato crust and spread a thick, generous layer of creamy white cream cheese evenly across the entire top surface.

   Tip: Spread the cream cheese while the potato crust is still warm so it softens slightly and becomes easy to smooth out.
9. 9Add Smoked Salmon

   

   Carefully arrange ribbons and slices of pink smoked salmon over the creamy layer of cream cheese, covering the pizza base evenly.

   Tip: Overlap the salmon slices slightly to ensure every slice of the finished pizza has a good balance of fish.
10. 10Garnish and Serve

    

    Garnish the smoked salmon pizza with fresh dill sprigs and finely chopped red onion. Slice the pizza a few times into wedges and it is ready to serve.

    Tip: Fresh dill adds an aromatic herbal note that cuts through the richness of the cream cheese and salmon.

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