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Flatbreads with smoked Mackerel

Flatbreads with smoked Mackerel

Amount of people
6 Persons
Type of meal
Preparation time
60 minutes
Seafood included in this recipe
Fresh smoked Mackerel fillet
  • 300g smoked mackerel, skin removed
  • 250g almond yogurt, to serve
  • 1 tbsp. toasted sesame seeds, to serve

For the flatbreads

  • 500g plain flour
  • 250g almond yogurt
  • 200ml water
  • 2 tbsp. extra virgin olive oil, plus extra for oiling
  • 2 tbsp. toasted caraway seeds

For the chipotle coleslaw

  • 250g red or white cabbage, sliced
  • 1 red onion, thinly sliced
  • 1 small carrot, grated
  • 2 spring onions, thinly sliced
  • 100g fresh coriander, chopped
  • Juice 1 lime
  • 4 tbsp. extra virgin olive oil
  • 1 tsp. chipotle paste
  • Salt and pepper, to taste
  1. For the flatbreads, mix all the ingredients together and knead either by hand or in a mixer until combined and a smooth dough is formed. Cover and rest for at least 1 hour.
  2. Meanwhile, combine all the coleslaw ingredients in a large bowl and mix thoroughly. Season with salt and pepper.
  3. Divide the flat bread dough into 6 and roll out to a thickness of about ½cm.
  4. Heat a frying pan until hot, lightly oil and add the first flatbread. Cook until it’s golden on the underside, then flip over and cook on the other side until golden. Repeat with the remaining flatbreads until they are all cooked.
  5. To serve, spread the flatbreads with the almond yogurt, then top with the chipotle slaw, flaked mackerel and toasted sesame seeds.
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