Salmon Gnom Gnom

So your boss gave you an enormous smoked salmon for Christmas.  Mine didn’t.  Mine gave me a purse, but maybe yours did.  I bought this one when all the fancy boss-like Christmas goods went half off.  

   Here’s a recipe even my kids like that is served as easily for dinner as brunch.   

The ingredients:

1 ball of pizza dough
3 eggs scrambled
 Mild white cheese
 Smoked salmon
 Mustard or Dijon
 Sour cream

Okay, as you know, I live in Italy.  It is relatively easy for me to get a ball of pizza dough.  I can buy homemade dough fresh daily at the grocery.  Don’t worry if you don’t a.) live in Italy or b.) want to spend the time making your own.  There are ways around this.  Ask at your local pizza parlor if they will sell you a dough ball.  Lots of places will.  How easy is that?  There is also always the option of canned pizza dough, which I think tastes like a can, but it is an option.

-Rollout your dough more or less until it covers a cookie sheet. 

-Spread the three eggs you scrambled down the center as evenly as your sanity will permit.

When I used to make a version of this in the States, I would use Havarti Cheese.  As with so many things I used to cook with in America, I can’t find havarti cheese here.  I started buying asiago cheese because it sort of looked like Havarti.  Turns out the taste isn’t far off either.  Use whatever you like, but I would suggest something mild.

-cut the cheese (teehee) and place a layer on top of the eggs

-add a layer of salmon

-take a sharp knife and slice the edges of the dough into strps.  Try to get the same number of tabs on each side.  If you don’t – whatever.  You’re going to eat it, not hang it on the wall for a few generations.

-criss cross (make you jump, jump) the dough tabs like so

-pop it in a preheated, let’s say 350 degree, oven for…well, until the dough gets a bit golden

While it’s baking is a good time to make a yummy simple sauce from two of my refrigerator staples: mustard and sour cream.  It is pretty simple, half Sour Cream, half mustard or Dijon.  How much you make is completely up to you.

Plate it up and wait for the smiles J

I like this recipe because it reminds me of a couple really good friends.  Also, it can be altered to include anything.  I often make the same recipe with egg whites and soy-sage (my pet name for vegetarian soy sausage) as a breakfast treat for the fam.  It works well with about anything you would put into a hot sandwich, like ham and cheese.