Pinsa Smoked Salmon carpaccio with tzatziki, sweet and sour onion.
A light and tasty Pinsa, balanced by the freshness of the Greek sauce and the special flavor of sweet and sour onions. The gourmet touch? The smoked salmon carpaccio, of course.
Preparation:
- Pour water, white vinegar, sugar, and salt into a saucepan.
- Meanwhile, cut the onion into fairly thick wedges, place them in a bowl, pour over the warm marinade, and leave to cool.
- Grate the cucumber using a coarse grater and squeeze well to remove the excess water.
- Finely mince the dill and grate the garlic as well.
- Combine the tzatziki ingredients in a bowl and mix.
- Cut the pinsa in half and cook in an oiled pan 2-3 minutes per side.
- Transfer to a chopping board, and cut into 8 pieces. Top with tzatziki, smoked salmon carpaccio, and sweet and sour onion wedges.
- Garnish with dill and some lemon zest.
