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Smoked FishBy Ruth E. HendersonFor something more traditional than my favourite of whole hot-smokedfish served with a salad – try this recipe for “Smoked Fish in white parsleysauce.” Works just as well in a billy as it does stove top at home.Ingredients:1 Smoked fish2 Tbsp Butter2 Tbsp White flourMethod:3 cups approx Milk4 Parsley sprigs1. Melt butter (or use same quantity of margarine or vegetable oil.)Bring to a quiet bubble (don’t burn).2. Add flour and mix to a crumbled consistency and heat 1 to 2 minutes untildry (don’t burn).3. Add ½ cup of milk and stir continuously until it forms a thickpaste.4. Add a further ½ cup of milk (again stirring continuously) until it forms asmooth paste.5. Add further milk a little at a time (still stirring) until you get a creamy sauce.6. Heat sauce for approximately 5 minutes, still stirring.7. Flake smoked fish taking care to remove all scales and bones and add to sauce andheat through.8. Add and stir in finely chopped parsley to mixture and heat 1 to 2 minutes.If at any time sauce becomes too thick, simply add a little milk and stir until smooth and creamy.To avoid sauce becoming lumpy at the various stages of preparation the secret is to keep stirring until lumps disappear.Serving suggestions – with mashed potatoes and peas/beans etc for dinner or on toast for lunch. Put leftovers in a container and havecold, with crackers for lunch or with that kayaking tradition, pre-dinner nibbles.CHECK OUT THESE GREAT NEW KAYAKSKEKENO: comfortable and exciting.Lightweight sea kayak, a breeze to paddleFor seas and lakes, rivers and the surfBREAKSEA: responsive and completeFast and exciting sea kayakFor open water and riversVISIT THE WEBSITEFOR FURTHER DETAILSwww.paddlingperfection.co.nzT : 07 839 144434 ISSUE FIFTY Five • 2 0 1 0 www.kayaknz.co.nz