Wash ham hock well, polish skin, cut longitudinally and stone accurately. Season fatly with salt and pepper.
Grind laurel leaf into granulate.
Clen garlic and put through a press. Stir garlic, laurel leaf and olive oil in the bowl.
Coat ham hock fatly with this mixture. Both types of product combine in the bowl, add tkemaly sauce. Stir well till homogeneousness.

Prepare fillet of salmon: cut out belly offal and remove all bones with pincer.
Cover fillet with mix of salt, sugar and pepper. Worm into the fish, get rid of the overage. Then sprinkle a slice with dill and spray with vodka.
Cut the fillet into two equal parts, lay one on another with jacket outside, envelope into the clean fine texture.
Put the parcel with fish between two boards. Set press in the form of glass with water or bowl. Let this construction rest in refrigerator for a night.

Boil the milk and cool it till the room temperature. Pour into a large bowl, add warm water, salt and dry yeast. Pour the sifted flour into a bowl and mix. Add the olive oil. Knead the dough thoroughly, cover with cling film and put in a warm place for 40 minutes. If the dough is not elastic enough, add a little more olive oil.

Knead the dough and place it on a floured surface. Knead for one more time and use a rolling pin to roll out into a flatbread, the diameter should be much larger than the diameter of the baking dish. Quickly transfer the tortilla to the form where it should bake.

Prepare the pizza base.

Cut meat into large cubes. Put into the bowl, add all ingredients for marinade. Cover meat with foil and pickle it in refrigerator within 1 hour.
Cut peaches in half, remove a stone. Cut peaches into small pieces.
Penetrate pieces of meat and peach one-by-one on skewers. Coat peaches with marinade with help of brush. Grill shashliks on brazier within 30 minutes, turning round from time to time.