Todd Eyre
Ingredients
Schiacciata
Italian fish fingers
Salmon crudo
Celeriac remoulade
Salsa
Method
Schiacciata
1.Place potatoes in a medium saucepan, cover with water and boil until fork tender. Reserve 320g of the potato water then drain potatoes. (This step can be done 1-2 days in advance.)
2.After reserved water has cooled to room temperature, pour into a large bowl and mix in yeast. Set aside for 5 minutes.
3.Add flour, boiled potato, a pinch of sea salt and the oil. With a large spoon, break up potato and mix for as long as possible until it becomes too difficult. Tip dough onto floured bench and knead until elastic and shiny (5-10 minutes).
4.Place dough ball in a well-oiled bowl, cover with a tea towel and leave somewhere warm (like the hot water cupboard) for 1 hour.
5.Remove dough and cut in half. Using well-oiled hands, press dough out to from two oval-shaped, flat loaves. Place loaves on a baking paper-lined tray, cover with a damp tea towel and rest for 20 minutes.
6.In a small bowl, mix extra oil with the water and fresh herbs. Crush the herbs in the oil to help release the flavour.
7.Preheat oven to 240°C. After dough has rested for 20 minutes, stick your fingers into the water and oil mixture and aggressively dimple the surface of the loaves, putting generous amounts of oil and water mixture on top.
8.Sprinkle loaves with remaining oil mixture including herbs. Sprinkle sea salt liberally over the loaves.
9.Place tray in oven and turn it down to 200°C. Bake until loaves are a deep golden brown (20-25 minutes). Makes 2 loaves.
Italian fish fingers
10.Preheat oven to 200°C. Heat a griddle pan or chargrill or non-stick frying pan until hot. Brush bread fingers with olive oil and toast for 1 minute or so on each side or until well coloured. Transfer to oven and cook for 2-3 minutes. Set aside.
11.Place all salmon crudo ingredients in a bowl, mix well and season to taste with sea salt and cracked black pepper.
12.Place all the remoulade ingredients in a small mixing bowl, mix well and season to taste with sea salt and cracked black pepper.
13.Place all salsa ingredients in a mixing bowl, mix well and season to taste with sea salt and cracked black pepper.
14.To serve, lay the bread fingers on a chopping board, gently arrange remoulade on top, followed by the salmon crudo. Scatter with salsa and garnish with dill tips. Drizzle with extra virgin olive oil and serve.
