Pilchard Pâté Pinwheel Sushi

Pilchard Pâté Pinwheel Sushi

This pilchard pâté pinwheel recipe shows you a simple way of preparing lovely gourmet-looking bites that are perfect as festive starters. Best of all, you don’t even have to prepare dough from scratch - the clever use of white bread will have you looking like a pro in no time. Sprinkle some chopped chillies over the rounds for a dash of colour and a bit of bite.

Serves: 12 people as a starter

Ingredients

400 g tin pilchards in tomato sauce
¼ cup mayonnaise
1 small red chili
1 loaf of white bread
2 large eggs
¼ cup of milk
Canola oil, for frying
Parsley or chives, to garnish
1 small red chilli, to garnish

Method

1. Mix pilchards, mayonnaise, chillies, a pinch of salt and pepper together.
2. Take one loaf of white bread and cut off the crust.
3. Roll each slice until thin – the bread must not be able to break when rolled.
4. Spread pilchard mix thinly onto each slice.
5. Roll each slice like a pin.
6. Cut roll into 4 smaller pieces.
7. Whisk eggs and milk together.
8. Dip each roll in the egg and milk mixture.
9. Heat Canola oil in pan and turn down to medium heat.
10. Fry both sides of each roll in the pan.
11. Garnish with finely chopped fresh parsley or chives.
12. Add another finely chopped small red chili.
13. Serve as a sushi starter.

Tips and variations:

1. Serve as a starter on a bamboo skewer or with chopsticks as “sushi”.
2. Serve with soya sauce and a pinch of wasabi.
3. The cut off crust can be cut into small cubes, fried and served as croutons in any salad.


Recipe supplied by Kanaän Produce of Promise