James Strawbridge's Smoked Mackerel Flatbread

James Strawbridge's Smoked Mackerel Flatbread

We're huge fans of Macneil's Smokehouse and their award-winning range of artisan, delicately smoked products. Their smoked mackerel fillets are the star of this simply delicious flatbread recipe from James.
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For the flatbreads:

180g MacNeil’s Smokehouse smoked mackerel fillets
2 dough balls (Make using 400g plain flour – extra for rolling, 225ml warm water, 7g dried yeast, 2 tbsp oil, 1 tsp sugar, ½ tsp salt)
100g salted butter
1 tbsp strong horseradish cream
Pinch of cracked black pepper
½ lemon zest

For the celeriac remoulade:

½ celeriac, peeled and thinly sliced
1-2 tbsp mayo
1 tbsp diced gherkins
1 tbsp capers
1 tsp wholegrain mustard
½ shallot, finely diced
Juice and zest of ½ lemon
Wild garlic, finely sliced [optional if in season]



  1. Mix your bread ingredients together in a food mixer with a dough hook or knead by hand until smooth and elastic. Divide into 2-4 equal sized balls of dough and cover. Leave to prove somewhere warm for 1-2 hours until doubled in size.
  2. Make a flavoured butter by mixing softened butter with horseradish sauce, lemon zest and black pepper using a fork. Wrap and roll with baking parchment. Leave in the fridge until you are ready to bake your flatbreads.
  3. Preheat your oven to 220˚C with a pizza stone if available. Roll out your dough on a floured surface and top with large flakes of smoked mackerel and generous slices of horseradish butter.
  4. Cook your flatbreads for 8-10 mins.
  5. Make a celeriac remoulade by simply combining the chopped celeriac with mayo, capers, gherkins, mustard, shallot and lemon. Add wild garlic if available. Season to taste. Serve with a chilled bottle of Sharpham white wine.