Salmon Focaccia with Mascarpone Cream

Put the flour in a suitable bowl, make an indentation in the middle and crumble the yeast into it. Add 140 ml of lukewarm water and knead quickly.

Add salt and olive oil, knead until smooth.

Cover and leave in a warm place for 2 hours.

Cut the vanilla pod in half lengthwise and scrape out the pulp. Crush pepper berries in a mortar. Pluck off half of the dill, chop coarsely. Set aside 2 stalks dill for garnish. Heat remaining dill with vanilla pulp and pod, pepper berries and coconut milk. Season with pepper, juice of one lemon, salt. Pour in salmon and let it bubble up once. Remove from heat, let salmon steep for 3-4 min. Remove salmon, cool. Spread dill evenly over salmon, set aside to cool.

For the cream, mix cream cheese, pepper berries, mascarpone, whipped cream and lemon zest and season with Pulbiber.

4. put the baking tray on the lowest shelf in the oven and preheat to 250 °C (gas 5, convection oven 230 °C). Divide the dough into 8 pieces and roll out very thinly on a floured surface.

Place 4 pieces of dough at a time on the hot baking sheet. Bake for 6-7 minutes at 250 degrees (gas 5, convection oven 10-12 minutes at 230 degrees) until golden brown. Remove from heat, cool briefly, cut into coarse pieces.

Pluck salmon into small pieces. Cover dough with a little bit of cream, salmon and dill. Serve immediately.

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