Pizza Recipes

1/2 cup minced chives or green onion

1 tablespoon cornstarch

Salt and freshly ground pepper, to taste

2 tablespoons olive oil

1/2 pound smoked salmon, sliced

2 tablespoons minced chives or green onion

3 tablespoons sour cream, stirred

Freshly ground pepper, to taste

Directions:

Pour oil into a hot frypan, add onions and fennel, saute for 5 minutes. Season with salt and

pepper, add wine, lower heat and simmer for 10-15 minutes until vegetables are tender and liquid

has evaporated. While fennel is cooking, grate potatoes onto a clean tea towel, roll towel up and

squeeze grated potatoes dry, transfer to a bowl. Add chives, cornstarch, salt and pepper, toss well

to mix.

Heat a large 10 to 12" (25.530 cm) frypan over medium-high heat, add oil, then the potato

mixture. Using a large spatula, press potatoes down to cover bottom of pan evenly, keep pressing

down and cook for 5-6 minutes; carefully flip over and continue pressing and cooking for another

smoked salmon and chives, drizzle with sour cream and finish with lots of freshly ground pepper.

Serve immediately.

-6 minutes until crusty and golden. Slide onto a platter, spread with the warm fennel, top with

Smoky Salmon Pizza Recipe

Ingredients:

1 can (7-1/2 ozs.) salmon, drained and flaked

1 (12 inch) prepared pizza crust or Italian bread shell

cooking spray

1 package (3 ozs.) cream cheese, softened