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Smoked Salmon Pita With Cheese From Here

1 portion


  • 2 pita breads (15 cm / 6 in)
  • 30 ml (2 tbsp.) pesto
  • 5 slices of smoked salmon
  • 60 ml (1/4 cup) red onion, thinly sliced
  • 4 cherry tomatoes, halved
  • 5 ml (1 tsp.) capers
  • 30 ml (2 tbsp.) dandelion or basil leaves
  • 5 ml (1 tsp.) provencal herbs
  • 125 ml (1/2 cup) crumbled cheese curds from here or Ricotta from here, to taste
  • Salt and pepper


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Spread the first pita bread with pesto.
  • Add the smoked salmon, onion, tomatoes, capers, basil, and Provencal herbs on the pita bread.
  • Cover with a generous portion of cheese. Add salt and pepper.
  • Close the sandwich with a second piece of pita bread.
  • Bake at 230°C (450°F), until cheese is melted. Serve.


Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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