- Preparation:
-
Serves 4 - 6
- Cook:
- Plus at least 3 hours and 20 minutes of fermentation, cooling, and chilling
Raw materials
- 200g smoked salmon
- 200g full-fat soft cheese
- ½ teaspoon Dijon mustard
- 1 tablespoon capers, drained
- A small handful of dill, chopped, for extra serving
- 1 small lemon, peeled and juiced
- Olive oil, drizzle
- For the Brioche
- 450g strong white bread flour, plus extra for dusting
- ½ small bunch chives, chopped
- 1½ teaspoons fine sea salt
- 30g fine sugar
- 7g sachet of quick-acting dry yeast
- 100ml whole milk
- 4 large eggs, room temperature
- 190g unsalted butter, cut into small pieces and softened, plus extra in bowl
Method
Step 1
To make the bread, place the flour in the bowl of a stand mixer fitted with the dough hook. Add chives and salt to one side of the bowl and sugar and yeast to the other. Use your hands to mix each side into the flour, then use a dough hook to bring everything together. Pour the milk into a small saucepan and heat over low heat until warm to the touch, but not hot. Slowly mix into dry ingredients until combined. Lightly beat 3 eggs. With the motor on medium speed, slowly add the beaten eggs and mix for 10 minutes, then add the butter, one or two at a time, until combined - this will take another 5-8 minutes. Scrape down the sides of the bowl. The dough will be very soft at this stage.
Step 2
Scrape the dough into a large bowl, cover with a clean tea towel and let rise for 1 hour 30 minutes to 2 hours, until doubled in size. Once the dough has risen, chill for 1 hour.
Step 3
Put the salmon, soft cheese and mustard into a food processor and pulse several times until the salmon is coarsely chopped. Transfer to a bowl and stir in half of the capers, dill, lemon zest and juice. Season, then cool until needed.
Step 4
Line a large baking sheet with baking parchment. Turn the dough out onto a lightly floured work surface and divide into 18 equal-sized balls (weigh accurately if you prefer). Butter the outside of a 12cm heatproof bowl. Place the bowl in the middle of the baking sheet and place the dough around it, leaving 2cm of space between each for spreading. Cover with a tea towel and let rise in a warm place for 30-35 minutes, until doubled in size.
Step 5
Heat the oven to 180C/160C fan/gas 4. Beat the remaining egg and lightly brush the dough ball. Bake for 25-30 minutes until golden brown and risen. Leave to cool on paper for 20 minutes, then carefully remove bowl (you may need to run a knife around it to loosen it). Ladle the meat sauce into a small bowl, place it in the space between the buns, and top with the extra dill, ground black pepper, and a drizzle of olive oil. To serve, tear bread from rings and spread with meat sauce.
