Smoked Snoek Terrine with Rustic Parmesan Bread Rolls

There is always something profoundly satisfying about eating home made bread rolls. Which is fascinating really, because they're so crazy-easy that it makes no sense that we should be so smug each time we tuck into a fresh-from-the-oven doughy delight. But, we do. And I for one don't see the novelty wearing off anytime soon. And when said fresh-from-the-oven doughy delight is paired with this beautifully light but rich Mediterranean Delicacies Smoked Snoek Terrine, the result is kind of amazing. I am pretty sure you'll have no trouble scoffing the spoils of your kitchen labours if you give this a whirl.

Ingredients:

Method: 1. Pre-heat oven to 180C and lightly grease a baking tray, and dust with flour, tipping off the excess. 2. In a food processor or large mixing bowl, combine all the bread roll ingredients together until just combined. Then remove the dough and knead it gently on a floured surface for 1-2 minutes (or keep it tidy and knead gently inside a mixing bowl). If the dough is too wet add in a little more flour, it should not stick to your hands excessively. 3. Roll palm-sized balls and place on to the baking tray. Brush with an egg yolk wash if you like. Bake for about 12-15 minutes, until golden and a skewer or knife comes out clean when inserted into the middle of the rolls. 4. Serve the rolls fresh out of the oven with Mediterranean Delicacies Smoked Snoek Terrine on the side.

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