Herb pizza with salmon and wasabi mayonnaise

Chef Peter Lute has published a new book: The Power of Herbs. In it, he teaches you how to get the most out of your herbs and spices using sixty recipes. One of them is this herb pizza with salmon and wasabi mayonnaise. 

Peter Lute about his recipe:
A variation on pizza: served at room temperature and much lighter than the classic. The base cannot be any thinner or crispier.

Preparation

Preheat the oven to 165 degrees. Roughly chop the Moroccan mint and tarragon.

Cut 8 circles with a diameter of 18 centimetres from the filo pastry. Place 4 on a silicone mat and brush with sunflower oil. Divide the roughly chopped mint and tarragon over the 4 circles. Sprinkle them with furikake and use the microplane to grate some Parmesan over the circles. Place the 4 remaining filo circles on top of the other layers and brush with sunflower oil. Cover with a silicone mat and bake in the oven for 30 minutes until lightly browned and crispy.

Make sure all the ingredients for the mayonnaise are at room temperature. Put the egg yolk, salt and mustard in a bowl and stir. Then add the lemon juice and vinegar. After stirring briefly, add the oil in a thin stream while continuing to stir. Season with the wasabi.

Cut the salmon into thin slices; 2 millimetres is ideal. Finely slice the spring onions. Cover the baked filo base with the salmon. Pipe the mayonnaise in thin lines over the salmon and sprinkle with the finely sliced spring onion.

Alternatives

Replace the salmon with tuna, smoked salmon or sea bass. For meat, you can use pastrami, roast beef, smoked beef or various types of ham. Create a topping according to your own preference. For example, use picked herbs or pickled vegetables.

Tip

You will have some wasabi mayonnaise left over, but it is also delicious on, for example, a sandwich with mature cheese.

The Power of Herbs

Peter Lute.
€ 29,99
Carrera

Image: © Remko Kraaijeveld