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10 minutes

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1 hours 45 minutes

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Hot cross buns with pickled fish

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

6 hot cross buns
30 g softened butter
2 t olive oil
500 g pickled fish
microherbs, for serving

Method

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1. Cut the hot cross buns in half and butter each half.

2. Place a pan over a medium heat and add the olive oil. Once hot, place the buns in the pan, cut side down and toast. Remove from the pan once golden and crispy.

3. Place 2 T pickled fish onto the base of each bun. Place a small handful of microherbs on the top of the pickled fish. Close the bun and enjoy.

Cook’s note: Want to make one or both of the elements from scratch? Try our recipe for Cape Malay-style pickled fish and traditional hot cross buns.

Find the recipe for Cape Malay-style pickled fish here.

Find the recipe for traditional hot cross buns here.

Find more hot cross bun recipes here.

Photograph: Jan Ras
Videography: Romy Wilson
Production: Hannah Lewry

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Hot cross buns with pickled fish

Hot cross buns with pickled fish

Ingredients

Method