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12:30PM Just Eats with Chef JJ

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Grilled Flatbread with Smoked Trout & Potatoes, Just Eats 538

Source: Powerhouse Productions / CLEO TV

Ingredients

  • 1 teaspoon salt
  • 1⁄2 teaspoon sugar
  • 11⁄2 teaspoon instant yeast
  • 11⁄2 cups all-purpose flour
  • Extra virgin olive oil as needed
  • Kosher salt, to taste
  • Fresh ground black pepper
  • 1 pound smoked trout, flaked
  • 1 cup crème fraiche
  • 1 pound new potatoes, blanched and diced into 1⁄2 inch cubes
  • 2 tablespoons dill
  • 1 tablespoon chopped fresh parsley
  • 2 ounces of baby arugula
  • Juice of 1 lemon

Instructions

  1. Whisk together the salt, sugar, yeast and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth, about 5 minutes, then add the flour and mix until well combined. (If the dough is very dry, add more warm water a tablespoon at a time to moisten it.) Cover and let rise somewhere warm for about an hour.
  2. Meanwhile, prepare a grill; the heat should be medium-high and the rack about 4 inches from the fire. When the dough has puffed up, transfer it to a well-floured surface and knead until soft and silky, 5 to 8 minutes.
  3. Cut the dough into 4 equally sized pieces and roll each one out until it’s about 6 inches in diameter; don’t worry about making these perfectly round but try to keep them relatively even in thickness. Brush one side of the dough with olive oil and put as many on the grill, oiled side down, as will comfortably fit at one time. While the first side cooks, brush the side facing you with more oil; when the dough begin to brown and puff up, flip them. When the second side is nicely browned, remove from the grill and sprinkle with kosher salt if you’d like. Serve immediately or use to make the Smoked Trout Flat Bread.
  4. In a medium bowl, combine the smoked trout and crème fraiche and stir well to combine. Take one piece of grilled flat bread and spread 1⁄4 of the trout and crème fraiche mixture over it. Place 1⁄4 of the potatoes over the trout as well as 1⁄4 of the dill and 1⁄4 of the parsley. Garnish with 1⁄4 of the baby arugula, a drizzle of lemon juice and parsley to serve. Repeat the process with the remaining ingredients.