Sumac Salmon Belly with Red Pepper & Chilli Pizza.

Ingredients:

• 260g pizza dough

• 100ml Barker’s Professional Red Pepper & Chilli Savoury Jelly

• 50g fennel, finely shaved

• 140g mozzarella

• 120g sumac salmon belly salad

• 40g rocket

SUMAC SALMON BELLY SALAD

• 800g salmon belly

• 30g sumac

• 3g toasted fennel, smashed

• 2g sea salt flakes

• 10ml olive oil

• ½ lemon

Method:

1. Roll out the pizza dough and line a 24cm pizza pan. Rub Barker’s Professional Red Pepper & Chilli Savoury Jelly evenly on the base.

2. Place the shaved fennel evenly on the jelly and base. Cover with the mozzarella.

3. Cook in a hot oven at 230/240°C for 8-10 minutes or until the base is cooked, crispy and golden.

4. Cut the pizza into required slices, place on a plate and garnish the top with warmed Salmon Belly Salad and rocket.

SUMAC SALMON BELLY SALAD

1. Clean the salmon belly of any extra fat, bones and skin.

2. Rub the oil, fennel and sea salt flakes on the salmon belly.

3. Bake in the oven at 150°C until cooked, approximately 8-10 minutes.

4. While the belly is cooling break it up into large pieces and add the sumac and the juice from half a lemon.

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