Smoked fish, fermented pickles, American flatbread

Serves 6 portions


400g plain flour
100g polenta
125ml buttermilk
125ml boiling water
90g lard, room temperature
115g coarse salt
1 ltr warm water
30  small Lebanese cucumbers
60g dill fronds
8 garlic cloves, peeled and sliced thinly
side of smoked fish, pulled and bones removed 
1 cup Barker’s Professional Mexican Chipotle Sauce


To make the flatbread - in a mixing bowl, stir the flour, polenta, buttermilk and water to form a smooth dough.  Turn out onto a lightly floured work surface and knead until smooth.  Return to the bowl, cover and rest for one hour.

Divide dough into twelve 70 gram balls.  Roll each one out to a 2mm thick disc.  Smear with lard, scatter over sea salt and roll up into a cylinder.  Re-roll into a 15cm disc.

Heat a flat grill and cook the flatbreads, turning as they brown on each side. Keep warm in a tea towel.

To make the fermented pickles - add salt to the water, stir to dissolve.  In a deep container add the cucumbers, dill and garlic.  Pour over the liquid, cover with muslin and leave at room temperature for a few days to ferment.

To assemble - flick the flatbreads over a grill or BBQ plate, place on the smoked fish and chopped pickles with some Barker’s Professional Mexican Chipotle Sauce then roll, folding in the ends to make a pocket. Tuck in!

Smoked fish, fermented pickles, American flatbread

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