Egg fish roll (steamed)

Ingredients

Fish Filling:

• 60 g of mackerel (mash/blend the fish - no bones)
• 1 stalk of spring onion (sliced/shredded)
• 1 teaspoon corn flour
• salt to taste

Other Ingredients:

• 2 eggs (beat the eggs and add some salt and pepper to taste)
• 2 tablepsoons olive oil

To serve (optional):

• 6-7 slices of beetroot.

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Preparation

• Mix all together. Fry the eggs in the olive oil as a very thin omelet.
• Remove from work and spread the fish paste on top as far as possible.
• Gently roll the omelet all the way through.
• Steam for about 10 mins. Pork a fork through to see whether the fish paste is cooked.
  
• If the fork comes out clean, remove the roll.
• Steam with 3 tablespoons of olive oil and some salt added inside.
• Drizzle the drippings from the beetroot on to the sliced rolls and served together with the beetroot.

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