Pickled fish sliders
8
Easy
15 minutes, plus 1 hour’s proving time
10 minutes
“I usually make my own pickled fish from scratch – if my gran was still alive to see me use a ready-made version, she’d be horrified. But Woolies’ pickled hake really works in these scrumptious sliders to which my amasi raita brings a welcome coolness and slight acidity. You can also make full-sized versions for a laid-back dinner. Chips on the side are mandatory, of course.” – Khanya Mzongwana
Ingredients
Method
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For the rolls:
- 800 g flour, plus extra for dusting
- 10 g instant dried yeast
- 2 t salt
- 40 g brown sugar
- 3 cups lukewarm water
- 1 large free-range egg, beaten
- sesame seeds, for sprinkling For the amasi raita:
- 1⁄2 cup amasi
- 1 Mediterranean cucumber, half grated and half thinly sliced
- 5 g mint, finely chopped
- sea salt and freshly ground black pepper, to taste For the filling:
- 100 g radishes, thinly sliced
- 500 g Woolworths pickled hake
Method
Ingredients
1. To make the rolls, place all the dry ingredients in a large bowl and combine well. Make a well in the centre and gradually stir in the water until a dough forms.
2. Knead the dough on a floured surface until soft and stretchy. Place in a lightly greased bowl, cover with a clean kitchen towel and allow to prove for about 40 minutes.
3. Preheat the oven to 180°C. Knock down the dough and roll into balls of 40 g each. Place on a lined baking sheet and brush with the egg. Sprinkle over the sesame seeds and allow to prove for a further 20 minutes. Bake for 10–12 minutes, or until golden brown and risen. Allow to cool.
4. To make the amasi raita, stir all the ingredients together, place in a container and chill.
5. To serve, slice open the rolls and pile with the radish, sliced cucumber and pickled fish. Spoon over the raita.
Find more picnic recipes here.
Photography: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Unathi Taffa
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