{"id":2386,"date":"2026-04-24T10:31:00","date_gmt":"2026-04-24T08:31:00","guid":{"rendered":"https:\/\/h7zv7o7ig2jx3n0l.prev.site\/wp\/?post_type=portfolio&p=2386"},"modified":"2026-05-04T13:16:38","modified_gmt":"2026-05-04T11:16:38","slug":"orret-pizza-med-fennikel-og-ramslok","status":"publish","type":"portfolio","link":"https:\/\/xn--sotrasjmat-6cb.no\/en\/oppskrifter\/orret-pizza-med-fennikel-og-ramslok\/","title":{"rendered":"Trout pizza"},"content":{"rendered":"
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Trout pizza
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Easy 20 mins
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Ingredients
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Pizza base<\/h5>

500 g wheat flour
2.5-3 dl water
\u00bd pack yeast
sourdough starter
5 ml Olive oil
1 tsp Salt<\/p>

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Pizza sauce<\/h5>

3dl cr\u00e8me fra\u00eeche
3 tablespoons Olive Oil
1\/4 Lemon (zest & juice)
Salt and pepper<\/p>

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Topping<\/h5>

1 portion smoked salmon from Sotra
1 onion, thinly sliced
1 fennel bulb (small), thinly sliced
2 spring onions, thinly sliced
1 clove wild garlic
1 sips of pine nuts<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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How to
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Pizza base<\/strong>
\u2013 Mix all the ingredients and let it rise until double its size. The pizza dough should be soft and slightly sticky.
Roll out\/shape into a thin base with plenty of flour to prevent it from sticking.<\/p>

Pizza sauce:<\/strong>
\u2013 Mix everything and season with lemon, salt & pepper
\u2013 Spread over the pizza base
\u2013 Preheat the oven to 250 degrees Celsius (convection with bottom heat)<\/p>

Topping:<\/strong>
\u2013 Spread the cheese and onion over the entire pizza base on top of the white sauce.<\/p>

\u2013 Bake until golden brown in the oven. If you have fresh wild garlic; scatter some over the pizza in the last minute.<\/p>

Spread smoked salmon, fennel, spring onions, pine nuts, and optionally more fresh wild garlic over the pizza when it comes out of the oven and serve \u263a<\/p>

Feel free to divide a whole bulb yourself; fennel is sliced thinly. You can also use the herbs\/grass and the green stems from spring onions as a topping.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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