Smoked fish toasties

Artisan loaves form the base of many quick dinners and are an integral part of weekend breakfasts and lunches.

  • 15 mins cooking
  • Serves 6
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Smoked fish toasties
  • 50 gram butter, plus extra for bread
  • 3 tablespoon flour
  • 2 cup milk
  • 1 cup finely sliced flat-leaf parsley
  • 4 smoked mackerel fillets (about 500g), torn into bite-size pieces
  • rind and juice 2 lemons
  • 1 loaf sourdough bread


Smoked fish toasties
  • 1
    Melt the butter in a pot, then add the flour and some salt and pepper and cook for 1 minute, stirring with a whisk.
  • 2
    Add the milk ½ cup at a time, whisking after each addition. Whisk until the sauce thickens then add the parsley, fish, lemon rind and juice and stir to combine.
  • 3
    Slice sourdough loaf into thick slices, buttering 1 side of each slice. Make into 6 sandwiches, buttered sides out, with a generous filling of fish in each.
  • 4
    Heat a frying pan, then fry the sandwiches gently for 2-3 minutes on each side until golden.


The fish sauce can also be used to make a lovely fish pie. Transfer it to an ovenproof dish, top with mashed potato and bake at 180°C for about 30 minutes until golden and bubbling.