Well, after spending most of the day with Dave yesterday, I owed my lovely wife some browny points, and felt in a rare mood to do some cooking (I love Cooking, but like all things when you have the opportunity to choose the event, I have to do it when I'm 'in the mood (inspired)).

So, not wanting to freeze the salmon from yesterday, salmon was on the menu.

SALMON ROLL (I just made it up as I went along - with some cooking basics et all, the sauce and crumbing technique etc)

Ingredients (based on 6 fillets)

* 2 salmon fillets per person.

* 3 tea spoons of butter or margarine

* 1 tea spoon of flour

* 150 ml of milk

* bread crumbs

* flour

* 3 eggs

* 1 tea spoon of red curry paste per fillet

* 1 tea spoon of mustard (to your taste as per variety)

* Equal to one tea spoon of camenber (sp) cheese

* Lime or lemon juice

* Paprika

* Tooth picks

THE FISH

1) Baste the inside of each fillet with the red curry paste, using the back of spoon to cover thinly and completely.

2) Place a strip of cheese just in from one end.

3) Roll the fillets and secure with tooth picks.

4) Crumb (for the uninitiated, roll in flour (making sure to seal the ends), dip in beated eggs, roll in bread crumbs)

5) Quickly fry in deep (healthy) oil.

6) Drain onto kitchen wipes.

THE SAUCE

Into a modertaley hot saucepan, add the butter/margarine. When just melted, add one tea spoon of flour and mix together over a high heat - ensuring a sand like colour to indicate the flour is cooked. Drop the heat and gradually introduce the milk and stir until the sauce thickens slightly, then add the mustard and fold in.

Serve the crumbed fish with your preferred accompanyment(s) , top with the mustard sauce, and dress with paprika. Trickle lime/lemon juice.

Yum!