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Smoked Salmon filled Fish Dinner

This is a very simple dish with a really elegant result. Its easy enough to cook after work, but beautiful enough for a dinner party. The best part is that its cooked all at once in a steam oven.

Mash smoked salmon with juice of half a lemon, 1/2 teaspoon of dried dill  salt and pepper to taste, and marscapone to make a paste.
Place a large tablespoon of smoked salmon mixture on the end of one fish fillet (cut the fillet into 2 horizontally if they are large)
Roll fish up and place on perforated steaming tray.
Repeat with rest of fish. Sprinkle with a little more dill.
Place beans asparagus or broccoli stems beside fish on tray.
In a solid tray place rice and 1.5 cups of water.
Set oven to steam 90C 25 minutes ( 25 minutes after heat up time) and place Rice in Oven.
When 12 minutes left on the clock add fish with vegetables.
While fish is steaming, in a saucepan melt butter and add juice of the remaining 1 and a half lemons, salt and pepper . Stir well. Remove from heat. Add a little more dill to the sauce.
Top fish with a spoonful  of sauce when serving .
Dress with fresh herbs

Our Products


400gm thin fish fillets such as terakihi or gurnard or flounder.
100gm smoked salmon pieces
1/3 cup marscapone cheese
1 tspn dried dill
2 lemons (one zested)
salt and pepper
80gms butter
green beans or brocolli stems or asparagus
1 cup basmati or Jasmine rice, rinsed.
Fresh fennel or dill fronds or parsley