Mackerel grill with homemade crispbread

Name: mackerel grill with homemade crispbread
Total time: 60 min
Yield: 4
Ingredients: 170 ml milk; 225 gram flour; 5 teaspoon caraway seed; 33 teaspoon salt; 4 gram instant yeast; 5 tablespoon cumin; 1 smoked mackerel; 15 tablespoon Greek yoghurt; 2 tablespoon chives; White pepper

Ingredients

Directions

Heat the milk until lukewarm.
Mix the flour, caraway seeds and salt in a bowl.
Add the yeast and stir in and mix the milk.
Knead in about 4 minutes with a food processor or 8 minutes by hand until a homogeneous dough.
Form 8 equal balls, press them flat to 1 cm high and place them between 2 sheets of baking paper.
Place a warm, slightly moist tea towel over it and let it rise for 30 minutes in a warm place.
Remove the skin and grits from the mackerel and pick the meat.
Mix the yogurt vigorously through the fish to make it a firm rillette.
Cut the chives into very thin rings and mix half of them through the rillette.
Season with fresh white pepper.
Put the rillette in a bowl and sprinkle with the remaining chives.
Preheat the oven to 180 ° C.
Put the oven plates directly in the oven to heat them up.
Spread the dough on both sides with some flour and roll the pieces a little further to about 3 mm thick.
Divide them over the pieces of baking paper.
Prick many deep holes with a fork.
Brush the dough with some water, sprinkle the cumin and a little salt.
Put the pieces of baking paper with the dough on the hot baking plates and fry the crispbread in 10 to 12 minutes until crispy.
Turn them quickly after 5 minutes without letting the oven cool too much.
Allow the crispbread on a rack to cool to room temperature and serve with the rillette.