Saturday, February 11, 2006

Smoked Fish Rolls

This is one of my favorite workday lunches and I try to keep a stock of them in the freezer. They are taken out in the morning and cooked at lunchtime. Healthier than the Kiwi meat pie!

smoked fish rolls
400g smoked fish
2 Tbs butter
2 Tbs flour
1 cup of milk (will probably require a little more)
Salt & ground black pepper
Approx. 24 slices of white white sandwich bread

1. Steam fish for 10 to 15 minutes.
2. Place in bowl and use two forks to flake/mash.
3. Melt butter in saucepan.
4.Add flour and mix to a smooth paste.
5. While over a low heat, slowly add the milk while stirring all the time (you are making a white sauce).
6. Stir and cook for a further 2 to 3 minutes adding more milk as required to make a smooth creamy sauce.
7. Add mashed fish and mix.
8. Add salt and pepper to taste.
9. Allow mixture to cool.
10. Remove crusts from bread and butter one side only.
11. Place bread butter side down and add a spoonful of mixture across the bread.

12. Roll up.
13. Place on baking tray and fan bake at 220°C (430°F), turning as required until golden.

1.I make a batch and freeze (prior to baking) for later use.
2.If the baking process is too slow use the griller (broiler) element to speed up browning.
3.Do not add too much mixture as it may spew out the ends while baking.
4.The butter on the outside aids the browning and may be omitted if you are on a diet.
5.The bread used in the photographs is homemade (recipe here) so it is thicker than the commercial variety.
6.Half the bread in the photograph was buttered and the other half unbuttered.
7.For corn rolls add lightly salted creamed style corn instead of the smoked fish and I prefer to butter both sides of the bread.


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