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Potato Vodka Cured Salmon Pizza with Crispy Potatoes

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Potato Type: Russet
Prep Method: Pan Fried


AppetizerMain Dish

Prep Time

10 Mins

Cook Time

20 Mins


Serves 8


  • 10 oz pizza dough (recipe below)
  • 4-6 oz potato vodka cured and smoked salmon (recipe below)
  • 6 oz crème fraiche
  • 1 Tablespoon fresh dill, minced
  • 1 Cup crispy potatoes (recipe below)

Pizza Dough

  • 1 Tablespoon sugar
  • 1 teaspoon kosher salt
  • 1.5 teaspoon olive oil
  • 3 oz warm water
  • 1 cup bread flour
  • 1 teaspoon instant yeast
  • 1 teaspoon olive oil
  • 1 Tablespoon za’atar spice
  • Olive oil, for the pizza crust
  • Flour, for dusting the pizza peel

Potato Vodka Cured and Smoked Salmon

  • 1 4 lb. salmon side, skin-on, boneless
  • ¼ cup potato vodka
  • 1 cup kosher salt
  • ¼ cup sugar
  • ½ cup fresh dill, chopped

Crispy Potatoes

  • 1-1/2 cups Russet Potatoes, cut into julienne strips
  • 4 cups Cold Water
  • 3 quarts Vegetable Oil for Frying
  • 1 teaspoon Sea Salt


  1. Place the sugar, salt, olive oil, water, flour, and yeast into a standing mixer’s work bowl. Using the hook attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Continue to knead for 15 minutes on medium speed.
  2. Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 1 teaspoon of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 24 hours.
  3. Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F.
  4. Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile.
  5. Brush the rim of the pizza with olive oil.
  6. Slide the pizza onto the stone and bake for 7-9 minutes, until golden brown. Remove from the oven and season the crust with the za’atar spice.

Potato Vodka Cured and Smoked Salmon

  1. Mix the salt, sugar, and fresh dill together.
  2. Lightly score the skin side of the salmon and season it with the ¼ of the mixture.  Flip over the salmon and place it in a large plastic bin.  Cover the salmon with the remaining mixture. And sprinkle both halves with the vodka, so that the salt cure is saturated.
  3. Refrigerate for 2-3 days until firm.
  4. Remove from the mixture and rinse off the cure and pat dry.
  5. Slice the salmon thinly and reserve for finishing the pizza.

Crispy Potatoes

  1. Cut the potatoes into julienne strips (1/8”x1/8”x2-3”)
  2. Hold the potatoes in the cold water for 30 minutes.
  3. Heat the oil to 375°F (190 °C), fry the potatoes until golden about 3-5 minutes. Remove the potatoes from the oil and drain on paper towels.


  • Buy premade pizza dough and smoked salmon for quicker preparation.


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Chef David Spirito

Nutrition Facts Per Serving









Vitamin C












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