SERVES 2
INGREDIENTS:
For the flatbreads:
180g MacNeil’s Smokehouse smoked mackerel fillets
2 dough balls (Make using 400g plain flour – extra for rolling, 225ml warm water, 7g dried yeast, 2 tbsp oil, 1 tsp sugar, ½ tsp salt)
100g salted butter
1 tbsp strong horseradish cream
Pinch of cracked black pepper
½ lemon zest
For the celeriac remoulade:
½ celeriac, peeled and thinly sliced1-2 tbsp mayo
1 tbsp diced gherkins
1 tbsp capers
1 tsp wholegrain mustard
½ shallot, finely diced
Juice and zest of ½ lemon
Wild garlic, finely sliced [optional if in season]
METHOD:
- Mix your bread ingredients together in a food mixer with a dough hook or knead by hand until smooth and elastic. Divide into 2-4 equal sized balls of dough and cover. Leave to prove somewhere warm for 1-2 hours until doubled in size.
- Make a flavoured butter by mixing softened butter with horseradish sauce, lemon zest and black pepper using a fork. Wrap and roll with baking parchment. Leave in the fridge until you are ready to bake your flatbreads.
- Preheat your oven to 220˚C with a pizza stone if available. Roll out your dough on a floured surface and top with large flakes of smoked mackerel and generous slices of horseradish butter.
- Cook your flatbreads for 8-10 mins.
- Make a celeriac remoulade by simply combining the chopped celeriac with mayo, capers, gherkins, mustard, shallot and lemon. Add wild garlic if available. Season to taste. Serve with a chilled bottle of Sharpham white wine.
