Pizzettes with Horseradish Cream and Caviar
Nutritional values
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 13.49 g | (14 %) | ||
| Fat | 10.17 g | (9 %) | ||
| Carbohydrates | 23.84 g | (16 %) | ||
| Sugar added | 0.35 g | (1 %) | ||
| Roughage | 2.23 g | (7 %) |
| Vitamin A | 41.55 mg | (5,194 %) | ||
| Vitamin D | 1.08 μg | (5 %) | ||
| Vitamin E | 0.51 mg | (4 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 10.43 μg | (3 %) | ||
| Pantothenic acid | 0.42 mg | (7 %) | ||
| Biotin | 0.12 μg | (0 %) | ||
| Vitamin B₁₂ | 1.81 μg | (60 %) | ||
| Vitamin C | 0.86 mg | (1 %) | ||
| Potassium | 178.78 mg | (4 %) | ||
| Calcium | 76.32 mg | (8 %) | ||
| Magnesium | 16.48 mg | (5 %) | ||
| Iron | 1.24 mg | (8 %) | ||
| Iodine | 1.35 μg | (1 %) | ||
| Zinc | 0.32 mg | (4 %) | ||
| Saturated fatty acids | 2.77 g | |||
| Cholesterol | 63.58 mg |
Ingredients
- For the dough
- ½ cube fresh Yeast 21 grams (approximately 3/4 ounce)
- 400 grams Spelt flour
- 1 tsp sugar
- 1 tsp salt
- 4 Tbsps olive oil
- Spelt flour (for dusting)
- 1 tsp freshly chopped rosemary
- olive oil (for brushing)
- For the topping
- 300 grams Smoked trout
- 100 milliliters Whipped cream
- 1 Tbsp Horseradish (Glass)
- 60 grams Trout roe
- Dill (for garnish)
Preparation steps
For the dough, crumble yeast and stir yeast and about 3-4 tablespoons warm water until smooth. In a bowl, mix spelt flour, mixed yeast, sugar, salt, oil and 150 ml (approximately 10 ounces) lukewarm water and knead to a smooth dough until dough no longer sticks to the bowl rim. Cover and let rise for about 1 hour in a warm place.
Preheat oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.
On a floured surface, knead dough quickly and mix in rosemary and divide into 12 pieces. Roll out into to small pizzette rounds, each about 8 cm (approximately 3 inches). Place on baking sheet and pierce each several times with a fork and brush with a little oil. Bake for about 15 minutes until golden brown.
Remove pizzettes from oven and let cool.
For the topping, divide trout into 12 pieces. Mix cream until stiff and fold in horseradish.
Place smoked trout on pizzettes and top with horseradish cream. Arrange caviar on top. To serve, garnish with dill.
