Mini flatbreads with mackerel balls on skewers

Method

Begin preparing this delicious appetizer by making your own mini flatbreads. In a bowl, combine the 00 flour, water, Extra Virgin Olive Oil Delicato, and salt. Mix and knead for about 10 minutes until the dough is smooth. Divide into 8 small balls, cover, and let rest for 30 minutes. Roll out each ball with a rolling pin until about 1/8 inch thick. Cook the flatbreads on a very hot griddle for a few minutes, flipping halfway through. Set aside.

Now, prepare the balls. Place the potatoes in a pot of cold water and bring to a boil. Cook for about 40 minutes. Drain, peel, and mash them in a bowl using a potato masher. Add the Mackerel Fillets (drained of olive oil), along with the egg, salt, and pepper. Mix well, then add a drizzle of Extra Virgin Olive Oil Delicato. If the mixture is too soft, add a few spoonfuls of breadcrumbs and mix again.

Shape the mackerel mixture around a metal skewer into oval forms, then bake at 350°F for 15 minutes.

Once the mackerel skewers are ready, spread a layer of plain yogurt over the flatbreads, then place the skewer with the mackerel balls on top. Add diced cucumber and sliced radish, then top with finely chopped chives and garlic-free pesto for an extra burst of flavor. Serve the flatbreads while the mackerel skewers are still warm!