Sneha's Recipe: Flaked Fish

These bread rolls are just sliced bread flattened with a rolling pin or a clean beer bottle which can be used as a substitute, to make it ‘rollable’. To make this, you need fresh & soft bread, so that it can be easily rolled. These Fish Bread rolls make a good party pleaser, picnic fare, an evening snack, breakfast or lunchbox idea for kids.

These are so delicious and irresistible, you can't stop at one.

Ingredients
8 - 10 Big White Sandwich Bread Slice
150 Gram Seer/Surmai Fish Fillets
1 Small Onion - finely chopped
1" Piece Ginger - grated
3 Big Cloves Garlic - finely chopped
2 Tablespoons Chopped Coriander Leaves
10 Mint Leaves - chopped
3 Red/Green Chillies - freshly crushed
¼ Teaspoon Oregano
¼ Teaspoon Red Chilly Flakes
Salt to taste
½ Cup Boiled & Mashed Potato
1 Teaspoon Oil
1 Egg - Beaten
Sriracha Sauce as required
Method
To Steam The Fish
Washed the fish properly, then steam for 7 -10 minutes
Use a colander and wrap the fish in a clean cloth, then steam for 7 -10 minutes. Let it cool down completely, then flake it.
For The Filling

In a pan heat a teaspoon of oil, sauté the onions till translucent. Then add the ginger, garlic, green chillies and sauté till it starts to release an aroma, then add the flaked fish, chilly flakes and oregano, sauté for a minute or two, then add the salt to taste, coriander and mint leaves, mix well, switch off the flame.

Add the mashed potato and mix it well. The filling is ready.
To Make The Rolls

Take big slices bread, cut the edges.

Roll the slice with a glass bottle or rolling pin.

Squeeze a line of Sriracha sauce

then place the filling on one end.

Then start to make a tight roll.

Apply beaten egg at the edge or wet the edge with your finger, so that the edges will stick properly.

Like wise make rest of the rolls.

Shallow fry the rolls on medium high flame till golden on all sides.

Serve hot with sauce or green chutney.
Labels: Flaked Fish, Seafood/Fish, Fish Friday, Bread Slices, Picnic, Snacks, Kids delight, Breakfast, Party pleasers

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Fish Friday July 2021 -Picnic Fare

Fish Bread Rolls from Sneha’s Recipe
Salmon Salad Spread from Palatable Pastime
Shrimp Louis Sandwiches from A Day in the Life on the Farm
Southern-style Tuna Salad from Food Lust People Love
Surimi (Imitation Crab) Salad from Karen's Kitchen Stories

These are absolutely delicious and amazing to look at. Must try these. Love the Pink Salmon. We very rarely get to see this fish in super market. When I, seen this fish it reminded of the fish preparation that I enjoyed during our stay in Norway.
Ingredients for Tart
1 Cup Flour
45 Grams Unsalted butter
Salt to taste
1 Tablespoon or Less Cold water
For The Filling
1 Medium Potato - cut into tiny cubes

75 Grams Grated Cheese

To Poach the Salmon
200 Grams Norwegian Salmon fillet
½ Cup Milk

1 Fresh Red Chilly

3 Garlic Cloves

¼ Teaspoon Salt or to taste
For the Dill Sauce
200 Ml Milk
2 Tablespoons Corn Flour½ Tablespoon Butter
¼ Teaspoon Black Pepper powder

¼ Teaspoon Red Chilly Flakes
A Pinch of Nutmeg powder
Salt to taste
1 Tablespoon Chopped Dill
Dill for garnishing

Method

Rub the cold butter with the flour, salt and oregano till it resembles coarse crumbs. Add ice cold water. Using your fingers, mix very gently to bring the flour and butter mixture together to form dough. Wrap the dough in a cling film and refrigerate it for 30 minutes. Take out the dough, place it between two parchment papers and roll it gently to form a circle. Place the rolled crust in the tart pan (9 inch) uniformly and cut out the extra portion. Now fill the tart with beans. Bake the tart crust at 180 degrees C for 15 minutes.

For filling

Poach the salmon in milk, salt, garlic and fresh red chilly for a minute or two on each side.

Take it out and let it cool then flake it with a fork.
Peel, wash the potatoes and cut into small cubes. Parboil the potatoes them. Keep aside to cool . Season with salt and fry in very hot oil. When the potatoes are fried, place them on a absorbent paper to take off all the excess oil.
For the Dill Sauce

Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool.
Dill sauce is ready.