The Indian Ocean and its fish fauna, so peculiar with fish hardly found in other seas, always suggests intriguing dishes that also exploit the traditions and preservation of certain products.
For example, regarding sailfish, a peculiarity of the Kenyan coast and particularly of Malindi (not coincidentally, the symbol of the municipality are two "sailfish" jumping) it has always been smoked. If smoking large fish was once a custom to keep their flavor intact and make them last, as for sailfish it is also the best way to enjoy this darting specimen, which is not easy to catch but abounds in this sea.
Once the prerogative of the British, today even local fishmongers prepare it, although in that case it would be better to have a slicer at home or a very sharp knife.
Sailfish is usually eaten in carpaccio and is accompanied with various garnishes, from classic local arugula to tropical fruit to onion and cherry tomatoes.
Malindikenya.net's recipe, on the other hand, calls for the roulade, combining the strong taste of smoked, cream cheese and in addition to arugula, caramelized cashews.
An easy, tasty recipe to serve as an appetizer but also as a main course, cool and pleasant on hot days, to be accompanied with a healthy tusker baridi or a white, why not, Italian.

Ingredients (3 or 4 rolls per person)

Slices of sailfish as much as needed
One package of Cream Cheese
Two bunches of arugula
100 grams of cashews
One tablespoon of honey
One tablespoon of water
One lemon
One teaspoon of sweet paprika or Spanish paprika
Olive oil and pepper to taste

Preparation

Spread cream cheese over each slice of sailfish and close it up.
Add non-fine chopped arugula on top and season with olive oil, pepper and lemon.
Heat a skillet, sauté cashews with honey and paprika, add a splash of water and let dry. Add the caramelized cashews to the plate and serve.