Fish-rolls Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), 1 tbsp sugar and the instant dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dry ingredients

In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 tsp fine salt.

Combine wet and dry

Add the foamy yeast mixture, 1 cup warm milk and 3 tbsp melted butter to the flour. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium speed for 6–8 minutes). If dough is sticky, add up to 2 tbsp more flour, a little at a time.

First rise

Lightly oil a bowl with 1 tbsp vegetable oil, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 60–75 minutes.

Shape rolls

Punch down the risen dough and divide into 8 equal portions (about 2 oz / 55 g each). Roll each portion into a 6–7 inch oval or rectangle, about 1/8" thick, for wrapping the filling.

Final proof (optional)

If you prefer softer rolls, place filled rolls on a baking sheet, cover and let proof 20–30 minutes before cooking. For quick pan-fry, cook immediately.

Egg wash (optional)

Beat 1 egg with 1 tbsp water. Brush on rolls before baking or after shaping for a glossy finish if you bake instead of pan-fry.

Prepare fish

Pat mackerel fillets dry with paper towels. Check for any bones and remove with tweezers. Cut fillets into 1-inch pieces.

Sauté aromatics

Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and 1 finely chopped shallot, sauté 1–2 minutes until fragrant and translucent but not browned.

Cook mackerel

Add mackerel pieces to the skillet and cook 3–4 minutes, stirring gently, until fish is opaque and just cooked through. Break larger pieces into flaky chunks with a spatula. Remove skillet from heat and let cool slightly.

Season and bind

Transfer cooked fish to a bowl. Stir in 1 tsp lemon zest, 1 tbsp lemon juice, 1 tsp smoked paprika, 1 tsp ground black pepper, 1 tsp kosher salt, 2 tbsp chopped parsley, and 1 tbsp chopped capers if using. Add 3 tbsp cream cheese or ricotta and mix until slightly creamy and easily spreadable—this helps the filling hold together when rolled.

Taste and adjust

Taste filling and adjust seasoning with more salt, pepper or lemon juice as needed. Let filling cool to warm (not hot) before assembling into dough to avoid melting the binder.

Fill rolls

Place about 2–3 tbsp of the seasoned mackerel filling onto the lower third of each rolled-out dough oval. Fold the bottom edge over the filling, then roll up tightly like a cigar or jelly roll so the seam is on the bottom. Tuck the ends under to seal.

Finish and seed

If baking or after brushing with egg wash, sprinkle 1 tbsp sesame seeds over the tops. Alternatively, brush the rolls lightly with 1 tbsp vegetable oil if pan-frying.

Pan-fry method (recommended for a crisp exterior)

Heat a nonstick or cast-iron skillet over medium heat and add 1–2 tbsp vegetable oil. Place rolls seam-side down and cook 2–3 minutes per side, pressing gently with a spatula, until golden brown and crisp on all sides. Reduce heat if browning too quickly; total cooking time about 8–10 minutes. Transfer to a paper towel-lined tray to drain.

Bake method (alternative)

Preheat oven to 375°F (190°C). Place rolls seam-side down on a parchment-lined baking sheet. Brush with egg wash if using. Bake 18–22 minutes until golden brown. For extra crispness, finish with 2–3 minutes under the broiler, watching carefully.

Serve

Garnish with chopped parsley and serve warm with lemon wedges on the side for squeezing. These rolls are best served fresh but can be reheated in a 350°F (175°C) oven for 8–10 minutes.

Plate the fish-rolls on a serving platter. Sprinkle optional sesame seeds and additional parsley. Serve immediately with lemon wedges for squeezing and an optional dipping sauce such as tartar sauce or yogurt-herb dip.