Guess what? I'm trying a Rachel Ray recipe tonight!

[Duer 157099]

I don't know what got into me, but I have some leftover cucumber dill sauce from last night's salmon dinner... and I remembered this Smoked Salmon Pizza that she made on one of her shows recently.

So.... I am about to make this. Am I crazy, or does this sound like it might work?

1 (12-inch) prepared thin crust pizza shell, recommended: Boboli brand
1/2 cup sour cream
1/2 lemon, juiced
2 tablespoons fresh dill leaves, chopped or snipped
1/3 pound Nova Scotia smoked salmon, thinly sliced

Toppings:
1/4 English cucumber, thinly sliced
1/4 red onion, finely chopped
3 tablespoons capers, drained

[Warpy]

1. You can't go wrong with that combination

although I might betempted to reduce amount of the capers and buzz them in the mini chopper with the sour cream and dill. I'm not that nuts about their flavor, though, and tend to use them very lightly so they'll contribute an unidentifiable layer of flavor but not be overwhelmingly themselves.

I'm also thinking of it on toasted rye or pumpernickel bread. Mmmmm.

[Duer 157099]

2. I have to confess that I've never knowingly tried capers

I had to go buy them, because I'm ready to try it out.

[mike_c]

3. unlike Warpy, I eat capers nearly every day in one form or another....

I go through a couple of giant 25 oz jars every year. I especially like the flavor when they're sauted in hot oil along with browning meat, then simmered in a sauce afterward. BTW, make sure you drain and rinse them-- the pickling liquid doesn't taste great, IMO.

[Duer 157099]

4. I instantly liked them

I'll have to try them as you describe.

I can see really getting used to using them. Don't know why I've avoided them.