Matt's Smoked Fish Pocket Gangsters
Ingredients
- 300-400 g fresh white fish, smoked with brown sugar
- 1 slice per pocket Molenberg Toast (Hidden Grains is good)
- Olivani Olive Oil, as needed
- 100 g Ornelle Parmesan Cheese
- 300 ml Meadow Fresh Cream
- 1 cup, finely sliced Celery
- 1 cup, grated Carrots
- 2 par boiled and diced Soft Potatoes
- 2 tbsp Parsley
- 1 tsp dried flakes or finely chopped fresh Chilli
- 1 Lemon Zest and Juice
- 1 cup Cherry Tomatoes
Method
1.Pre-heat oven 200°C.
2.Get potatoes on the boil.
3.Grease a muffin tray with olive oil
4.De-crust the Molenberg and press each slice into a greased muffin tray (to form the pockets).
5.Brush pockets with olive oil and bake for about 10 mins (until sorta crispy).
6.While that’s in the oven, combine the carrot, celery, potato, parsley, chilli, lemon zest and juice with the Meadow Fresh Cream.
7.Flake the fish and stir into the mixture (try not to mash it up too much).
8.Grab your slightly toasted pockets out of the oven, and pour a dollop of the fish mixture into each pocket. Lace the top with Olivani Olive Oil, Ornelle Parmesan cheese and more chopped parsley.
9.Bake for another 10 minutes or so, until golden. Garnish with parsley or chives. Rest for a couple of minutes then serve.
