3 small fish fillets (each about 70g)
1 tablespoon of salt or to taste
1 tablespoon of lime juice
1 small onion (70g), finely chopped
1/4 cup of olive oil (60ml)
2 tablespoons of butter
16 slices of bread without crust
1 medium carrot (120g), grated coarse
1/4 cup of chopped parsley
3 small fish fillets (each about 70g)
1 tablespoon of salt or to taste
1 tablespoon of lime juice
1 small onion (70g), finely chopped
1/4 cup of olive oil (60ml)
2 tablespoons of butter
16 slices of bread without crust
1 medium carrot (120g), grated coarse
1/4 cup of chopped parsley
In a food processor, blend the fish, salt, lime juice, and onion to coarsely grind the ingredients
Transfer to a medium pan and add olive oil
Bring to medium heat, stirring occasionally, until the mixture thickens slightly (about 5 minutes)
Remove from heat and reserve
Preheat the oven to 180°C (medium)
Spread butter on one side of each bread slice
Place each one on a muffin tin mold with the butter in contact with the pan
Press the bread to obtain the roll shape
Trim any excess bread with a knife or scissors
Put in the preheated oven until golden brown (about 15 minutes)
Remove from the oven and unmold
Fill each roll with grated carrot, distribute 1 tablespoon of fish filling on top and sprinkle with parsley
Serve warm or at room temperature
95 calories per unit
