Lake Fish Rolls
Edible SLO
May 30, 2021
Lake Fish Rolls along with Firestone Fly Jack and Tin City Cider, and truffle potato chips from Etto Pastifico are the perfect lunch on a summer day.
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Ingredients
Adjust Servings
| 3 - 6 oz. meaty white fish | |
| 1/2 cup mayonnaise | |
| 2tbsp relish | |
| 2tbsp lemon juice | |
| 2 celery sticks, finely chopped | |
| 2 tbsp fresh dill, chopped | |
| 2tbsp fresh chives, chopped | |
| 1tsp salt | |
| 2tbsp butter, softened | |
| 4 Lobster roll buns (or hotdog buns) |
Directions
1.
Preheat oven to 350 degrees F. Place filets on baking sheet coated with parchment paper and season with salt and pepper. Bake for 12 minutes. While the fish is baking, make the dressing. In a large mixing bowl add mayonnaise, relish, lemon juice, celery, dill, chives and salt. Mix well. When fish is done, let cool for 10 minutes.
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2.
Prepare butter toasted buns. Preheat a large skillet to medium heat, spread softened butter on sides of the roll and toast 4–5 minutes per side. When the fish has cooled slightly, cut into bite-sized cubes and carefully toss in the dressing. Fill the butter toasted rolls with the fish. If taking these Lake Fish Rolls on the boat, wrap in foil with a lemon wedge and keep in the cooler until ready to eat. Serve with your favorite potato chips and that Lake Life Spiked Seltzer.
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