Closely related to the Pacific salmon, steelhead has bright orange flesh and a taste that falls somewhere between trout and salmon. Most steelhead sold is sustainably farm-raised, making it a good choice to enjoy year round.
Tip
If pressed for time, try using whole wheat or gluten-free pita bread in place of the potato flatbread crust.
Ingredients
Flatbread
5 1/2 cups (1.375 L) peeled and cubed yellow potatoes (about 4 large potatoes)
1 Tbsp (15 mL) chia seeds
3 Tbsp (45 mL) water
1 1/4 cup (310 mL) gluten-free oat flour
1/4 cup (60 mL) almond meal
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) apple cider vinegar
1/2 tsp (2 mL) sea salt
1 tsp (5 mL) garlic powder
1/2 tsp (2 mL) dried thyme
Toppings
4 oz (114 g) steelhead fillet, pin bones removed
1/2 cup (125 mL) diced smoked mozzarella cheese
1 garlic clove, minced
1/4 cup (60 mL) roughly chopped fresh flat-leaf parsley leaves
2 Tbsp (30 mL) roughly chopped fresh dill
1/2 cup (125 mL) thinly sliced red onion
1 1/2 Tbsp (22 mL) capers, drained and rinsed
6 Picholine olives, pitted and roughly chopped
2 Tbsp (30 mL) extra-virgin olive oil, divided
2 Tbsp (30 mL) toasted pine nuts
Directions
To make flatbread, start by preheating oven to 400 F (200 C). Line baking tray with parchment paper and set aside.
Gently boil potatoes until tender, about 25 minutes. Drain and return saucepan to burner to dry potatoes.
While potatoes cook, whisk together chia seeds and water in small bowl and let stand at room temperature for 10 minutes.
Add potatoes to large bowl and mash with fork until as smooth as possible. Add chia mixture, oat flour, almond meal, oil, vinegar, salt, garlic powder, and thyme. Stir together until well combined.
Transfer dough to prepared baking tray and, with rubber spatula, spread into 1/2 in (1.25 cm) thick oval. If needed, lightly grease spatula with more olive oil to make spreading of dough easier. Bake until crust is set and edges start to turn golden brown, about 35 minutes. Remove from oven and set aside. Keep oven on.
While flatbread bakes, assemble toppings. Place steelhead fillet, skin side down, on another parchment-lined baking tray and roast in oven alongside flatbread until cooked through, about 8 to 10 minutes. Set aside until cool enough to handle. Discard skin and scrape away any grey fat from under skin. Flake fillet into 1 in (2.5 cm) pieces and set aside.
In bowl, stir together cheese, garlic, parsley, dill, red onions, capers, and olives.
Brush 1 Tbsp (15 mL) olive oil over flatbread before sprinkling with cheese mixture and flaked steelhead trout. Return to oven and bake until cheese is melted and toppings are warmed through, about 8 to 12 minutes. Drizzle with remaining 1 Tbsp (15 mL) olive oil and sprinkle with pine nuts. Cut into slices and serve while warm.
