This was the first one of them I made, in which I spread some herb & garlic cream cheese, and also used a dried cured turkey meat also on the inside, but I found that the flavor of that was too strong against the more subtle flavor of the fish, so I would need to use a less potent meat to pair to it in the future. But the broccoli-stuffed potato skins (on the right) topped with turkey bacon bits and gruyere were awesome! :)I did the fish roll again last night, but this time just the cream cheese interior, nad then the exterior I dipped in egg, then a coating of ground soybeans, then baked them till the soybeans got a nice golden hue. I think that turned out much better flavor-wise compared to the one with the cured turkey.
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