Smoked salmon pâté with tear & share brioche buns
Make our indulgent spring lunch, with a creamy and rich smoked salmon pâté and golden, butter-laden tear-and-share brioche. It's well worth the effort
Ingreadient :
- 200g smoked salmon
- 200g full-fat soft cheese
- ½ tsp Dijon mustard
- 1 tbsp capers, drained
- small handful of dill, chopped, plus extra to serve
- 1 small lemon, zested and juiced
- olive oil, for drizzling
- 450g strong white bread flour, plus extra for dusting
- ½ small bunch of chives, finely chopped
- 1½tsp fine sea salt
- 30g caster sugar
- 7g sachet fast-action dried yeast
- 100ml whole milk
- 4 large eggs, at room temperature
- 190g unsalted butter, cut into cubes and softened, plus extra for the bowl
Direction :
- 200g smoked salmon
- 200g full-fat soft cheese
- ½ tsp Dijon mustard
- 1 tbsp capers, drained
- small handful of dill, chopped, plus extra to serve
- 1 small lemon, zested and juiced
- olive oil, for drizzling
- 450g strong white bread flour, plus extra for dusting
- ½ small bunch of chives, finely chopped
- 1½tsp fine sea salt
- 30g caster sugar
- 7g sachet fast-action dried yeast
- 100ml whole milk
- 4 large eggs, at room temperature
- 190g unsalted butter, cut into cubes and softened, plus extra for the bowl
