Garfish and Smoked Salmon Rolls

6 double garfish fillets

100g smoked salmon slices

12 bamboo sticks

1 jar Beerenberg Tartare Sauce

Juice and zest of 1 lemon 2 tbsp fresh dill

Cut the garfish into single fillets, removing fins. Lay the garfish fillets on a chopping board, skin side up.

Cut the smoked salmon into strips to fit the size of the garfish and lay along the skin side. Starting at the widest end, roll the fish and secure on the end of the bamboo stick.

Place the prepared rolls on a microwave-proof plate and loosely cover with plastic wrap. The rolls can be refrigerated for several hours until ready to serve.

To make the dressing, mix together the Tartare Sauce, lemon juice, zest and 1 tbsp chopped dill in a bowl.

When ready to serve, cook the fish rolls in the microwave for 2 to 3 minutes.

Select a board or serving platter and smear some of the dressing on the base. Sit the fish rolls on top and finish each roll with a little dollop of extra tartare and a sprig of dill.