Snapper or Whiting Sausage Rolls

4-6 fillets snapper or whiting (deboned)

1 egg

1 tbsp chopped chives

½ lemon (zest and juice)

¼ cup panko crumbs

Salt and pepper

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2 sheets of frozen puff pastry – thawed

Egg wash

1 egg + 1 tbsp cream/milk whisked together

1. Place the snapper fillets into a blender or food processor and blitz till a mince consistency is formed
2. Add in the remaining ingredients and either blitz in short bursts or mix with a spoon until well combined
3. Using the tip of a sharp knife, cut each pastry sheet in half
4. Divide the mince mix into 4 portions and place along the centre of each pastry strip, and form into a long sausage shape
5. Brush all edges of the pastry with the egg wash to help the pastry bind together when rolled
6. To form the sausage rolls, lift one side of the pastry over the fish mince and roll over tightly and seal the pastry at the other side. Turn upside down and ensure the join has overlapped and score with the back of a knife to help seal the join
7. Cut the fish sausage rolls in half for a standard size or cut into 6 for party size rolls
8. Place on a tray (baking paper) seam side down, brush with the egg wash and with a fork, prick each sausage roll to allow for steam holes
9. Place into a preheated oven of 200 degrees celcius and cook for 15-25 minutes