Mackerel on grilled graham flour bread
90 min.
Easy
2 pers.
Ingredients
Graham flour bread
- 5 dl. cold water
- 5g yeast
- 3 tbsp. sourdough
- 15g salt
- 150 g whole grain graham flour
- 450 g wheat flour
Anchovy/garlic oil
- 2 pcs salted anchovy fillet
- 1 clove garlic
- 1 dl. olive oil
Mackerel topping
- 1 can of mackerel mix with pickled bell pepper and cucumber
- 1 tsp. chopped parsley
- 1 tsp. chopped coriander
- 1 tsp. finely sliced shallots
- 1 tsp. cucumber
- Zest from half a lemon
Garnish
- Thinly sliced celery
- Coriander
- Shallot rings
This is how you do it
Graham flour bread
Boil water in a bowl and stir in the yeast, sourdough, salt, and wholegrain flour into the water.
Strain the wheat flour in and stir it all together in a mixer. Allow the mixer to run at medium speed for 10-12 minutes. Let the dough rise overnight in the fridge.
Pour the dough out onto the floured table and cut it into two equal portions and leave on a baking sheet for an hour.
Bake for 15-20 minutes at 250 degrees fan.
Anchovy/garlic oil
All the ingredients are put in a mini chopper or blender and blended perfectly smooth.
Brush on a slice of the bread and grill on a grill pan.
Mackerel topping
Stir all the ingredients together in a bowl.
The grilled bread is placed at the bottom. Top with the mackerel topping.
The dish is finally garnished with the rest of the lettuce and herbs.
Enjoy!