Flatbread with Hot-Smoked Kingfish Rillette

Flatbread with Hot-Smoked Kingfish Rillette

Jeroen de Zeeuw


DUTCH WASABI | RED ONION | BASIL | GREEN PEPPER

Ingredients

  • Hot-Smoked Kingfish Rillette

    • 500 g kingfish fillet
    • Olive oil
    • Sea salt
    • White pepper
    • 100 g crème fraîche
    • 2 tbsp Kewpie mayonnaise
    • 1 shallot
    • Juice and zest of ½ lemon
    • Chives
    • Dill

    Red Onion

    • 1 small red onion
    • 1 tbsp red wine vinegar
    • Salt

    Wasabi Mayonnaise

    • 4 tbsp mayonnaise
    • Dutch wasabi to taste (available from Dutch Wasabi)
    • 1 tsp rice vinegar
    • Zest of ½ lemon

    Flatbread

    • 500 g yoghurt
    • 600 g flour
    • 1 g baking powder
    • 4 g salt
    • 25 g sugar

    Optional Toppings

    • Young basil leaves
    • Green pepper
    • Crispy capers

Preparation:

  1. Mix all the flatbread ingredients until you have a smooth dough and let it rest for 1 hour. Roll it out on a floured surface to approximately 1 cm thick. Bake or grill the flatbread. In the oven, it is best baked on a baking stone at 220°C for approximately 10 minutes.
  2. Smoke the kingfish on the BBQ until it reaches a core temperature of 46–48°C.
  3. Briefly deep-fry the drained capers in a small amount of sunflower oil, then drain on kitchen paper.
  4. Mix the smoked fish with the crème fraîche, mayonnaise, shallot, lemon, chives and a small amount of dill to create a coarse rillette.
  5. Pickle the red onion by mixing the marinade ingredients and briefly soaking the onion in the mixture.
  6. Prepare the wasabi mayonnaise.
  7. Spread the rillette over the flatbread and finish with crispy capers, pickled onion, wasabi mayonnaise and the toppings.
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