pastry
- 4 square sheets puff pastry
- plain (all-purpose) flour, for dusting
Fish Sausage Roll
Josh Niland
28th October 2019
Fish Sausage Roll
30 min
[makes 8]
The public school I attended in East Maitland had a memorable sausage roll, and one that I can
remember had just the right amount of seasoning, fat and crispness from the pastry. I’m not
100 per cent sure of what was in it, but I wanted to try to replicate it by producing this version
with fish. In the restaurant we serve this with a tomato sauce made from native bush tomato,
but it’s delicious with anything.
Ingredients
Filling
- 375 g (13 oz) ocean trout or sea trout belly 75 g (2¾ oz) fresh scallop meat 500 g (1 lb 2 oz oz) white fish, such as bream, flathead or whiting 1 onion, grated on a box grater 1 tablespoon salt 13/4 teaspoons ground white pepper
- 13/4 teaspoons ground fennel seeds freshly grated nutmeg, to taste 15 g (½ oz/½ cup) chopped flat-leaf (Italian) parsley
Egg wash
- 2 whole eggs 1 egg yolk 1 tablespoon white sesame seeds sea salt flakes
Method
filling
Before starting, chill all the parts of a food processor capable of blending
fish to a puree. Have a bowl of ice ready. Once the food processor is chilled,
blend the trout, scallop meat and white fish separately into smooth pastes.
Combine the fish purees together and season with all the remaining
ingredients. Keep this fish puree chilled over the bowl of ice.
egg wash
Mix all the egg wash ingredients together in a bowl. Arrange the puff pastry
sheets on a lightly floured work surface and arrange large spoonfuls of the fish
mix on the pastry in the shape of a log.
Using egg wash, brush the surrounding
pastry liberally, then roll into the shape of a sausage roll. Either fold up the ends
of the pastry to seal or cut to expose the ends. Brush the sausage roll with egg
wash and chill for 30 minutes until set.
cooking
Meanwhile, preheat the oven to 200°C (400°F). Brush the sausage roll with
more egg wash, then season with sea salt and bake for 15 minutes, or until
the pastry is golden and the filling, when checked with a skewer, is hot to the
touch.
Serve with a generous spoonful of ketchup.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
