Smoked Mackerel & salmon pizza with asparagus & capers

This was the first time I've ever been one for shellfish (or any fish full stop - other than anchovies) on a pizza. 

I came up with this recipe a year or two ago while experimenting with non-tomato base sauces, this one uses a green salsa-style one. Not only is the end result visually pretty due to the colour combo of the ingredients, the salty fish is wonderfully contrasted with the sour and vinegary capers and gherkins and the fresh, citrus-like taste of the dill. The asparagus spears, which are only just cooked - so still al dente, offer a great crunch.

feel free to use smoked trout if you can’t source smoked mackerel.