Smoked fish toasts

Rachel Hale-McKenna

If you need a nutritious and filling snack or simply a light dinner, these fish toasts are the perfect solution. Serve with a side salad if you want a more traditional meal.

Ingredients

50 g	Butter
3 Tbsp	Flour
300 ml	Milk
¾ cup	Cheddar cheese, grated
1 tsp	Mustard powder
4 Tbsp	Parsley, chopped
400 g	Smoked fish (Main)
1	Egg yolk
8 slices	Bread (Main)

Directions

1. Preheat grill to medium-high.
2. Melt the butter in a saucepan and stir in the flour. Cook for 1 minute then remove from heat and pour in half the milk. Stir until smooth.
3. Add remaining milk and beat until there are no lumps. Return to heat and stir until the mixture is really thick.
4. Remove from heat and fold in grated cheese, mustard powder, 3 Tbsp of the chopped parsley, flaked smoked fish and egg yolk.
5. Toast the bread on one side. Pile a couple of tablespoons of the fish mixture on to the untoasted sides and place under the grill for 2 minutes until golden and puffed up.
6. Sprinkle over remaining 1 Tbsp chopped parsley and serve immediately.