» Where foreign and local combine

Smoked Fish Toastie


Most of the world’s population is now confronted with a more varied multi-cultural society than ever before. Some of the generations of old may want the world to remain as one dimensional as possible, but mixing with people from other cultures and lands only expands people for the better.

My weekend was a simple sign of that.

Being a drizzly and grey weekend in London I flitted between spending time with a new friend who is part Parisian part English, which lead to conversations over the best hot chocolate to get in the city of the Eiffel to Parisian men. An educated conversation on culture and place if there was one.

An invite to dinner at a friends house resulted in delicious fajitas with dessert of crumble.

My sunday lunch consisted of Lebenese cuisine with a friend who is from New Zealand. Living so far away from home over kebabs, the smoothest hoummous one can imagine and tabbouleh to satisfy my addiction to that simple salad over conversation of returning to those shores thousands of miles away.

It’s something we don’t take second thought to and something I relish wholly. If only to have Mexican wherever I go.

After all that traipsing round with food and people I finished my weekend catching up with a close friend a world away in LA. Even though seas, land and time separate us we can chat and converse like two friends down the road from each other.

Something I’m very thankful for amongst this shared world.

Eating this toastie made me thankful for the very simple, yet addictive combination of smoked fish with cream cheese, a dash of parsley and warm slightly crispy bread.

Smoked Fish Toastie
Serves 2

1 1/2 cups smoked fish, shredded
1 tablespoon parsley, roughly chopped
2 tablespoons cream cheese
4 slices bread

Place the smoked fish and parsley in a bowl and combine. Add in the cream cheese and stir until well combined and smooth.


Spread a thin layer of butter on one side of the bread. And place two, butter side down in a frying pan and top each slice with half the smoked fish mixture.

Top with the remaining slices of bread, buttered side up.

Place on low to medium heat and cook for 5 minutes either side.

Slice and serve immediately.



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