Smoked fish savouries

Fill bread cases with a creamy smoked fish mixture - a great idea for your next party.

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Ingredients

2 cups	Milk
1	Bay leaf
1	Onion, small
3	Cloves, to stud the onion
½ tsp	Ground black pepper
50 g	Butter
3 Tbsp	Flour
1 to taste	Salt
1	Lemon, to juice and zest
2 Tbsp	Creme fraiche
1 cup	Smoked fish, flaked (Main)
1 handful	Fresh parsley, or dill chopped
2 dashes	Tabasco sauce, or other hot sauce
½ loave	Bread (Main)
1 to grease	Butter

Directions

Smoked fish

1. Make a white sauce by heating milk with a bay leaf, a small onion studded with 3 cloves, and black pepper until almost boiling.
2. In a separate pot, melt butter with flour and cook over a medium heat stirring constantly for a few minutes. Whisk in the strained hot milk and cook gently for 10minutes.
3. Season with salt and a squeeze of lemon juice.
4. When the sauce is cool, fold in creme fraiche or sour cream.
5. Add the zest of a lemon, a handful of freshly chopped parsley or dill, flaked smoked fish, and a couple of shakes of hot sauce, such as tabasco.
6. Spoon into homemade bread cases and bake in a hot oven until hot.

Bread cases

1. Using a cookie cutter, cut rounds of bread to fit muffin pans.
2. Butter one side of the bread rounds and press butter-side down into the muffin pans.
3. Bake in a 180C oven until golden.