It's time for this years 2017 CFE’s International Saltfish Blogger Recipe Challenge and I'm so grateful to be involved in both the entree and appetizer categories. I wanted to to create an appetizer that was quick and simple but also had delicious and distinct flavor profiles. These Saltfish and Goat Cheese Flammekueche are absolutely worthy of company dinners and also to whip up in no time at all when friends drop by.
You'll need to soak the fish and rinse a few times to rehydrate and to
remove some of the saltiness. I began in the morning and did 3 rinses
and it was fine by dinner. *Read the package directions. You will also notice the fish plumps up after
soaking! Since it's wild caught you know your getting the absolute best
quality fish out there!
Saltfish and Goat Cheese Flammekueche:
1 16 oz. package Buena Ventura Salted Pollack Fillets (rinsed following directions)
1 cup milk
1 clove garlic, grated
Juice of 1 lemon
1 tsp. fresh cracked pepper
4 mini flatbreads, or 2 regular size
1/2 cup greek yogurt
1/2 cup sour cream
1 cup mozzarella cheese, grated
4 oz. crumbled goat cheese
4 slices bacon, cooked and crumbled
1 bunch fresh chives, chopped
Pre heat oven to 400 degrees
1. Place fish in shallow baking pan. Add milk, garlic and lemon. Bake covered for 10 minutes. Drain off liquid. Combine the cracked pepper. Flake fish into small pieces using 2 forks.
2. Place flatbreads on large baking pan. Stir together sour cream and yogurt. Spread mixture on flatbreads and then evenly layer on the flaked fish. Layer grated mozzarella then goat cheese equally onto each one then sprinkle with crumbled bacon.
3. Bake for 10-12 minutes or until done and cheese has melted and edges are crisp. Top evenly with chives. Cool slightly and cut into quarters.
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