Fennel Brioche with Wild smoked Salmon - by @charlottesfoodweb
Fluffy brioche, the warm scent of fennel, and Fish Tales smoked wild sockeye salmon on top… this is brunch that makes everyone happy. Soft, buttery, and absolutely delicious.
Combine the flour, yeast, sugar, egg, and lukewarm milk in a bowl. Knead by hand or with a stand mixer for 10 minutes. Add 80 g butter and knead briefly until the dough is smooth.
Cover the bowl with plastic wrap or a lightly damp towel and let the dough rise in a warm place for 1 hour.
Meanwhile, soften the remaining butter and mix in the fennel seeds, pink pepper, and a generous pinch of salt.
Roll out the dough on a floured surface to about ½ cm thick. Spread the fennel butter evenly over the dough, being careful not to press too hard.
Roll the dough up and cut into thick slices using dental floss or a sharp knife. Place the slices with some space between them in a baking dish lined with parchment paper. Cover and let rest for another hour.
Preheat the oven to 220°C. Remove the salmon from the refrigerator.
Bake the brioche buns for 12–15 minutes, until golden brown and cooked through.
Spread a generous layer of cream cheese over the warm buns. Slice the salmon into thin strips and arrange on top. Garnish with fennel fronds or fresh herbs if desired, and serve immediately.
