Crispbread pizza with smoked salmon

Ingredients for 1 servings:

• 5 slices of crispbread
• 1 tbsp rapeseed oil
• 50 g yellow bell pepper(s), cut into fine strips
• 2 spring onions, cut into rolls
• 50 g tomatoes, cut into small cubes
• 40 g sour cream
• 1 tsp, leveled tomato paste
• 1 m.-sized egg(s)
• 1 tsp, heaped dill, finely chopped
• 1 dashes lemon juice
• salt and pepper
• 2 tbsp cheese, grated
• 50 g smoked salmon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

that’s how it’s done in Scandinavia

Sauté the bell pepper strips and spring onions in the oil for about 2 minutes. Stir in the diced tomatoes. Mix the sour cream, egg, dill, and lemon juice well and season with salt and pepper. Mix everything with the vegetables and add a tablespoon of grated cheese. Heat everything while stirring until creamy. Cut the smoked salmon into pieces and mix in. Line a baking tray with baking paper and arrange four slices of crispbread on it in a rectangle. Spread the topping on top. Break a slice of crispbread into small pieces and arrange on top. Sprinkle with the remaining cheese. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. Carefully slide the finished pizza from the baking paper onto a plate.