Potato Flatbreads with Smoked Mackerel & Jammy Eggs |
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Serves 4 |
Prep 5 mins |
Cooking 30 mins |
Easy |
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Ingredients |
400g can Essential Small Potatoes In Water, drained
5 tbsp Greek yogurt
100g self-raising flour, plus extra for dusting or bought potato
flatbreads
300g pack fine green beans, trimmed
4 No.1 Longstock Gold eggs
210g pack Scottish hot smoked mackerel fillets, skin removed
2 unwaxed lemons, zest and juice of 1, 1 cut into wedges
110g pack watercress, spinach & rocket salad
2 tbsp extra virgin olive oil, to drizzle
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Adapted from Waitrose
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Mash the potatoes thoroughly
in a large bowl and stir in 1 tbsp yogurt. Add the flour
and a pinch of salt, then work the mixture into a soft
dough. Dust the worktop with a little flour, then divide
the dough into 4 equal pieces and roll into rounds, approx
1cm thick.
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Set a large frying pan
over a medium-high heat, and cook the flatbreads, 2 at a
time, for 3-4 minutes each side until lightly charred and
puffed up. Keep warm in the oven, if liked.
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You can use ordinary thick
potato flatbreads, preferably sourdough. Warm them, drain
the canned potatoes, mash with the yoghurt and put on top
of the flatbreads.
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Bring a pan of water to the
boil, cook the beans according to pack instructions, then
cool under running water and drain well. Fill the pan with
fresh water, bring to the boil, then add the eggs and
simmer for 6 minutes. Drain the eggs, cool briefly under
cold water, then peel. Mash the mackerel gently in a bowl
with the remaining yogurt, a good grind of black pepper
and the lemon juice and most of the zest.
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Spoon the pâté over the warm
flatbreads, then top with the halved or quartered soft-boiled eggs.
Serve with the beans, dressed with some extra
virgin olive oil, and leaves. Finish with plenty of black
pepper, a drizzle of extra virgin olive oil and the
remaining lemon zest, with lemon wedges on the side.
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