Other smoked fish can be used. It may need poaching briefly in a little milk to moisten. You’ll need about 300g raw kumara to make 1 cup of mash.
Ingredients
300 g | Skinned and boned hot smoked salmon (Main) |
1 cup | Mashed boiled kumara |
¼ cup | Chopped parsley |
½ cup | Toasted cashew nuts, chopped |
1 tsp | Salt and pepper, to taste |
2 ½ Tbsp | Cream |
8 sheets | Filo pastry (Main) |
75 g | Butter |
Directions
- Break the fish into large chunks. Combine with the kumara, parsley, cashew nuts and seasonings.
- Add the enough cream to hold the mixture together when rolled. Divide into 4 equal portions and roll firmly into 4 logs about 2.5cm in diameter.
- Place 1 sheet of filo on the bench. Brush with melted butter. Place another sheet on top and brush with butter. Fold the 2 sheets in half crosswise. Place a fish log in the centre of one long end, fold in the sides and roll up. Repeat to make 4 logs.
- Preheat the oven to 200°C.
- Place the pies on an oven tray and brush with melted butter. Bake for 15 minutes.
- Great served with sour cream and lemon wedges, chutney or hollandaise sauce.