A crisp, oven baked Panozzo filled with a creamy Philadelphia, lemon and dill spread, layered with smoked salmon ribbons and fresh wild rocket. Finished in minutes, this simple sandwich is ideal for a light lunch, cafe menu or grab-and-go offering. Recipe to be enjoyed as part of a healthy, active lifestyle.
Smoked Salmon & Dill Panozzo With Philadelphia®
- 13min
- Serves 1
120 g Biga Neapolitan Pizza Dough Ball (see base recipe)
60 g Philadelphia Original
0.5 lemon (zest and juice)
2 g fine salt
5 g dill (finely chopped)
70 g smoked salmon, cut into long ribbons
15 g wild rocket
1
Stretch the dough ball out into an oval shape and fold in half and cook in a hot pizza oven for 1 minute (or 3 minutes in a 300-degree combi oven / speed high 5 convection) until puffed and charred.
2
Place the cold Philadelphia into a mixing bowl and beat to ensure a smooth, spreadable consistency.
3
Add the finely grated lemon zest, freshly squeezed lemon juice, and chopped dill, directly into the cream cheese.
4
Measure and add the salt. Taste a small sliver of your current smoked salmon batch first - if the salmon is exceptionally salty, reduce this seasoning to taste. Blend until thoroughly incorporated.
5
Slice a warm, freshly baked Panozzo horizontally. Spread a generous base layer of the Philly Dill Mix across the bottom slice. Layer the premium smoked salmon ribbons evenly across the cream cheese. Top with a clean bunch of fresh wild rocket before closing.
NutritionAmount (per portion)
kJ/Kcal1633 kJ / 390.3 kcalFat15.8gCarbs38.5gProtein25.2gSaturated Fat6.9gSodium2.8gSugars2.9gDietary Fibre2.2g
