Chapati with Smoked Mackerel Pâté
Bread flatbread (chapati) with smoked mackerel pâté is a recipe featuring fresh ingredients from the baking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g smoked mackerel
- 1 Spring onion
- 150 g butter
- 100 g low‑fat quark
- 1-2 tbsp lemon juice
- ground pepper
- 300 g flour
- Salt
- 125 ml plant oil
- flour (for the work surface)
- fat (for the pan)
Instructions
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1.
For the pâté, skin and debone the mackerel. Cut the fish fillet into pieces. Wash the spring onion, pat dry, finely chop. Whisk the butter until fluffy. Mix the spring onion, butter, quark, lemon juice and pepper. Fold in the fish and cover; refrigerate best overnight.
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2.
For the bread, mix flour and ¼ teaspoon salt. Stir in 1/8 liter water and half the oil, then knead into a soft dough. Knead on a floured surface for another 3‑4 minutes by hand. Place in a greased bowl and let rest 30 minutes.
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3.
Divide the dough into eight pieces, roll each into a circle and drizzle with a little oil. Fold the edges and shape into balls. Roll these into thin, round flatbreads. Fry the flatbreads one at a time in a hot pan lightly oiled, 2‑3 minutes per side until golden. Serve fresh chapati with the smoked mackerel pâté.
