Smoked Fish Toasties
If you're a lover of smoked fish, you need to try this recipe. Using beautiful, smoked Kahawai from the team at 10 Knots, these smoked fish toasties are a delicious lunch recipe for any day of the week. The smoked fish filling is flecked with fresh parsley, lemon and mustard, which is then toasted between two slices of buttered, crusty sourdough and served with pickled red onions; which perfectly offset the richness of both the smoked fish and creamy filling.
Ingredients
1 pack 10 Knots Smokehouse Kahawai
50g butter
3 Tbsp plain flour
1 ½ cups milk, room temperature
1 tsp onion powder
¼ cup cream cheese (optional)
Zest and juice of ½ lemon
1 Tbsp wholegrain mustard
Large handful of fresh parsley, roughly chopped
Your choice of sliced bread
Pickled red onions and lemon wedges, to serve
Method
Tip: keep this delicious smoked fish filling mixture in the fridge for up to 5 days, and use it for sandwiches throughout the week or to make some individual fish pies with store-bought pastry for a quick mid-week meal!
1 pack 10 Knots Smokehouse Kahawai
50g butter
3 Tbsp plain flour
1 ½ cups milk, room temperature
1 tsp onion powder
¼ cup cream cheese (optional)
Zest and juice of ½ lemon
1 Tbsp wholegrain mustard
Large handful of fresh parsley, roughly chopped
Your choice of sliced bread
Pickled red onions and lemon wedges, to serve
Method
- Place a saucepan over medium heat and melt the butter. Once melted, whisk in the flour and cook for 2-3 minutes while stirring.
- Slowly stream in the milk, stirring continuously, until smooth and thickened, around 3-4 minutes. Stir the onion powder, followed by the cream cheese, lemon zest, juice, and mustard.
- Season to taste with salt and pepper, then flake the 10 Knots Smokehouse Kahawai into the sauce. Add the parsley, then fold to combine.
- Preheat a frying pan or toasted sandwich maker. Drizzle your bread slices with softened butter or a drizzle of olive oil, then turn over and spread a few spoonfuls of filling mixture over half of the slices. Top with the remaining bread slices, butter or oil side up.
- Toast until golden brown on both sides, then slice and serve while hot with pickled red onions and lemon wedges.
Tip: keep this delicious smoked fish filling mixture in the fridge for up to 5 days, and use it for sandwiches throughout the week or to make some individual fish pies with store-bought pastry for a quick mid-week meal!