'Salmon of Knowledge' Irish Pizza

The name of this recipe and the inspiration behind the list of ingredients comes from the lovely Celtic story about Fionn Mac Cumhaill and the Salmon of Knowledge. As written in the Anam Cara: A Book of Celtic Wisdom, "There was a salmon in the river Slane in County Meath. Whoever caught this salmon and ate it would become the greatest and most gifted poet in Ireland and would also receive the gift of second sight. There was a man called Fionn the Seer who had spent seven years pursing this salmon. Young Fionn Mac Cumhaill came to him to learn the craft of poetry. One day Fionn the Seer came back, having caught the salmon of knowledge. He started a fire and put the salmon on a spit. The salmon had to be turned very carefully and could not be burned or the gift would be ruined. After a while the fire went low, and the salmon could no longer be cooked properly. Fionn the Seer had no one to gather more wood for the fire. Just then his protégé, Fionn, came out of the wood, and he left him to turn the salmon slowly on the spit. Young Fionn Mac Cumhaill began to turn the salmon, but he was a dreamer and he allowed his mind to wander. When he looked, a blister had appeared on the side of the salmon. He grew very anxious, knowing that Fionn the Seer would be furious with him for having ruined the salmon. With his thumb he tried to press the blister back in. As soon as he did, he burned his thumb, then put it in his mouth to relive the pain. There was some of the oil of the salmon on his thumb, and as soon as he tasted the salmon oil, he received the wisdom, the gift of second sight, and the vocation of poet. Old Fionn came back with the wood. As soon as he looked at young Fionn’s eyes, he knew what had happened. He sat there disappointed that the destiny he had pursued so deliberately had at the last moment turned away from him to be received by an innocent young man who had never been dreamed of such a gift."

O’Donohue, John (2004) Anam Cara: A Book of Celtic Wisdom. New York: Harper Collins, pp. 152-154.

Alcohol Pairings:

Beer: Wheat beer (Blanche de Chambly)

Wine: Almanac White Blend

Yields: 1 large pizza (6-8 servings)

What you Need:

2 cups of boiled potatoes (3-4 medium potatoes)

1 cup self-rising flour

¼ tsp. salt

¼ cup butter

2 cloves of garlic, crushed & finely chopped

1/3 cup chopped chives
1 thinly sliced white onion
6-8 slices of smoked salmon
1 tbsp. thyme
Drizzle of extra virgin olive oil
½ cup chopped scallions

2 cups of arugula & spinach mix
½ cup crumbled feta cheese

1 tbsp. capers

How to Make it Happen:

1. Bring a pot of salted water to boil. Peel, quarter and cook potatoes until tender.
2. Drain potatoes in a strainer, cover and allow them to stand for 2-5 minutes.
3. Mash potatoes and incorporate the chopped garlic, butter and chives. Set aside.
4. Combine flour and salt together, sifting the ingredients to allow for a light and airy crust. Fold these ingredients into the mashed potatoes to form a soft dough.
5. Refrigerate the potato dough for up to 1 hour to reduce elasticity.  

   

   Refrigerate the potato dough for up to 1 hour to reduce elasticity 

6. Next, roll out the dough onto an oiled (or buttered) 10-inch baking tray. 

   

   Roll out the dough onto an oiled (or buttered) 10-inch baking tray

7. Use your hands to press and spread the dough to the outer edges of the baking tray. The dough will be sticky. Bake the crust in a 375 degree oven for 25 minutes. 

   

   Use your hands to press and spread the dough to the outer edge of the baking tray

8. Remove the potato crust from the oven and top with sliced white onions, smoked salmon, thyme and drizzle with olive oil. 

   

   Top with sliced onions, smoked salmon, thyme & drizzle with olive oil

9. Bake the Salmon of Knowledge Pizza for  20-22 minutes in a 400 degree oven.
10. In the last 5-8 minutes of baking, add the arugula and spinach, scallions, capers and feta cheese.