jacques pepin's smoked salmon lavash pizza

jacques pepin\'s smoked salmon lavash pizza
1 whole lavash
1 tbsp olive oil
1/2 cup sour cream
2 tsp horseradish
1/2 cup red onion
thinly sliced
8 oz smoked salmon
2 tbsp capers
drained then rested on a paper towel
black pepper
1/4 cup cilantro
leaves only
We first blogged this recipe on Christmas day in 2012 as a tribute to my mother-in-law's tradition of serving lox and bagels on Christmas morning. This dish has a similar flavor profile to that of lox and bagels, but you get a good kick from the horseradish, and a nice crunch (and less carbs) from the lavash. We'll often enjoy this as a light meal. Smoked salmon lavash pizza also works great for parties. Since you can prepare all the toppings in advance, all you need to do is crisp up the lavash then assemble it when guests arrive. Be sure to enjoy the lavash pizza immediately. The lavash can get soggy with all the sour cream resting on it. Adapted from Jacques Pepin's Fast Food My Way.
About an hour before serving time, preheat the oven to 400°F. Brush a baking sheet with the oil and press and turn the lavash in the oil to coat on both sides. Bake for 8-10 minutes, until the lavash is crusty and brown. While the lavash only cooks briefly, it will spend the rest of the hour cooling down to room temp.
Prep the red onion and cilantro. Drain and reserve the capers.
Mix the sour cream and horseradish in a small bowl.
Spread the sour cream mixture on the crisped lavash and sprinkle half of the onion it.
Arrange the smoked salmon slices on top. Sprinkle the capers over the salmon, add the remaining onion and top with some freshly ground black pepper. Finish with a sprinkle of the cilantro leaves.
Cut the pizza into slices and serve immediately.
source: Jacques Pepin's Fast Food My Way