Swedish Pizza with Gravlax and Dill Oil

Recipe by Chef Marcus Samuelsson, as featured in My Mark

Swedish Pizza with Gravlax and Dill Oil

Assembly

Ingredients

  • 1 pc dough 150g
  • 45g cauliflower apple puree
  • 10g shallot confit
  • 30g confit potato slices
  • 60g gravlax
  • 3g tobiko
  • 3g dill oil
  • 3g picked dill
  • 2g berbere for dust

Dough

Ingredients

  • 4.5g dry active yeast
  • 403g bread flour
  • 50g white teff flour
  • 9g sugar
  • 9g fine sea salt
  • 5g olive oil
  • 225g ice water
  • 70g warm water

Method

Dissolve yeast in sugar and warm water. Allow to sit for 2 minutes. Place flour in the bowl of the mixer with a dough hook. Add yeast mix and ice water and knead for 2 minutes. Add in salt and oil and knead for 5 more minutes. Rest in the fridge overnight. Next day, form 150g balls and rest overnight. Remove from the fridge 30 minutes before use.

Cauli-Apple Puree

Ingredients

  • 907g cauliflower scraps
  • 1 ea granny smith apple
  • 200ml water
  • 85 g butter
  • Salt to taste

Method

Place all in a small sauce pot with a lid. Bring to a boil and reduce to low simmer. Allow to cook until mush. Puree

Shallot Confit

Ingredients

  • 100g sliced shallots
  • 100g sliced butter

Method

Slice shallots 2mm thick. Melt butter and add shallots. Cook on low heat for 45 minutes until shallots are soft. Strain butter

Confit Potato

Ingredients

  • 100g peanut potatoes, cleaned and sliced 3mm thick
  • 100g butter
  • clove garlic
  • 5 sprigs thyme
  • Salt to taste

Method

Melt butter and add rest of ingredients. Cook on low heat until potatoes are soft. Approx 20 minutes. Strain and cool.

Dill Oil

Ingredients

  • 90g dill
  • 45g parsley
  • 200ml canola oil

Method

Blend until the thermometer hits 58C. Chill, Strain through coffee filter.

Pickled Mustard Seeds

Ingredients

  • 100ml cider vin
  • 66g sugar
  • 33ml water for pickle
  • 60g mustard seeds

Method

Cover mustard seeds with cold water and bring to a boil. Strain. Repeat 5 times to remove the bitter flavor. Place in a pot with the 33ml water, sugar, and vinegar. Bring to a boil and chill. Allow to sit at least 2 days.

Gravlax

Ingredients

  • 400g salmon, skin on
  • 200g salt
  • 150g brown sugar
  • 10g black pepper, crushed
  • 30g dill

Method

Mix salt, sugar, black pepper and dill. Spread over salmon and allow to cure for 4 days. Brush off seasoning and slice.