Aldeburgh Flatbread
Experience the coastal flavors of Suffolk with this irresistible Aldeburgh Flatbread, a fusion of delicate seafood and Mediterranean-inspired toppings. This recipe features a homemade flatbread base—light, fluffy, and perfectly golden—topped with succulent shrimp, smoky mackerel, sweet cherry tomatoes, and tangy red onion. The creamy layer of crème fraîche paired with fresh parsley, a zing of lemon juice, and optional briny capers create a harmonious medley of flavors. Finished with peppery arugula for a touch of brightness, this easy-to-make flatbread is a true seaside delight, perfect for casual lunches or as a crowd-pleasing appetizer. Ready in just 45 minutes, Aldeburgh Flatbread brings the charm of a coastal town straight to your table!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 ml Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Dry yeast
- 150 grams Cooked shrimp (peeled and deveined)
- 100 grams Smoked mackerel (flaked)
- 100 grams Cherry tomatoes (halved)
- 1 small Red onion (thinly sliced)
- 1 Garlic clove (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Lemon juice
- 3 tablespoons Crème fraîche
- 1 tablespoon Capers (optional)
- 0.5 teaspoon Black pepper
- 50 grams Arugula (rocket leaves)
Instructions
In a large mixing bowl, combine the flour, salt, and dry yeast.
Gradually add the warm water and olive oil, mixing until a soft dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a clean bowl, cover with a damp cloth, and let it rest for 20 minutes.
Preheat the oven to 220°C (430°F) or set your grill to high heat.
Divide the dough into four portions, roll each into a thin flatbread shape, and place on parchment-lined baking sheets.
Bake the flatbreads for 5-7 minutes, or until they begin to puff up and lightly brown.
While the flatbreads are baking, prepare the toppings. In a bowl, mix the cooked shrimp, smoked mackerel, cherry tomatoes, red onion, parsley, and garlic with lemon juice, black pepper, and capers (if using).
Once the flatbreads are out of the oven, spread a thin layer of crème fraîche on each one.
Top each flatbread with the seafood mixture and a handful of arugula.
Drizzle with olive oil if desired and serve warm or at room temperature.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 3728 mg | 162% | |
| Total Carbohydrate | 209.4 g | 76% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 9.0 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 282 mg | 22% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1703 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
