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1 cup creme fraiche
2 teaspoons truffle oil
One 12-inch, thin pizza crust, cooked and cooled
One 4-ounce package smoked salmon
1 cup lump crabmeat
One 2-ounce jar black lumpfish caviar
One 2-ounce jar red lumpfish caviar
One 2-ounce jar white lumpfish caviar
Fresh chives, finely chopped for garnish
Recipe copyright Sandra Lee, 2012
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