Chestnut Galette with Smoked Mackerel, Sprouts & Lime Creme Fraiche

Posted on
in Recipes, Breakfast, Dips & Pieces, Seafood

Chestnut Galette with Smoked Mackerel, Sprouts & Lime Creme Fraiche

Posted on
in Recipes, Breakfast, Dips & Pieces, Seafood

The flavours of this Chestnut Galette with Smoked Mackerel, Sprouts & Lime Creme Fraiche gives a nod to the beautiful simplicity of nordic cuisine. The flavours of the smoked fish, zest creme and earthiness of the chestnut bread make this a breakfast that would satisfy the hungriest of vikings or works perfectly as an appetiser with a glass of something bubbly.

If you don’t fancy mackerel, you can use any smoked fish, mussels or oysters.

Chestnut Galette with Smoked Mackerel, Sprouts & Lime Creme Fraiche

  • 1 whole smoked mackerel, broken into pieces
  • 1/2 cup creme fraiche
  • zest of 1 lime
  • bean sprouts
  • sea salt

for the chestnut galette

  • 100g pistacho nuts
  • 100g pumpkin seeds
  • 100g sunflowers seeds
  • 100g chestnuts (available vacuum packed or roasted)
  • 2 tablespoons olive oil
  • zest of 1 lemon
  • small handful of fresh thyme
  • sea salt

Place the pistachio nuts, and seeds on a baking tray and roast for 5 minutes in a moderate oven.

In a food processor, place roasted nuts, chestnuts, olive oil, lemon zest, thyme and good pinch of salt and blitz until you have a mix of fine crumbs that holds together when you squeeze it. If still too crumbly, add additional oil until it holds together.

Lay a sheet of baking paper on your bench and pour the nut mix on to it. Shape the mound into a circle with your hands, then place another piece of baking paper over the top. Roll with a rolling pin (or full bottle of wine) until it resembles a pizza base and is about 1/2 cm thick. Alternatively, do this in smaller amounts for individual galettes.

Place disc (or discs) onto a lined baking tray, prick dough with a fork and bake for 15-20 minutes or until golden around the edges. Remove from oven and allow to cool.

for the lime creme fraiche, mix the zest and creme in a bowl until combined.

To serve, bread the bread into large chunks, place a dollop of the creme fraice, sprouts and top with mackerel and a pinch of salt. Bliss.