Small steamed buns, cucumber, roquette and smoked salmon, sauce with lemon
After 2 months of absence, I’m back on this blog. It must be said that these last 2 months have been loaded between the or water leaks in the kitchen (it must be said that we had more than our quota of rain this summer) and the paint work to rehabilitate, the job, the vacation, the return of holiday and the kitchen is empty again to fully restore (the bad surprise of the return of the holiday). In short, after a long few weeks without a real kitchen, this time, everything is in order and the publications on this blog will resume.
Just to celebrate the return of holidays of the entire band of friends, we improvised an evening last Saturday and for the occasion, I made small buns. They have obviously had a lot of success with friends and on networks so by popular demand, here is the recipe.
For the buns, home-made, it is necessary to :
- 300 g flour T55
- 1 sachet of baker’s yeast dry
- 70 ml of milk
- 60 ml lukewarm water
- 20 g of butter
- 5 g of salt
- 1 egg, beaten
- Seed of sesame (optional)
- 1 egg yolk for al-foil
- Dried dill, pink berries or seeds
Mix the warm water and the yeast to dissolve and then add the milk and beaten egg and mix.
In the bowl of a robot equipped with the mixer, sift the flour, salt and butter and mix quickly. Add the liquid preparation containing the yeast and knead for 5 to 7 minutes. Let the dough rise for 40 minutes in a warm place.
At the end of 40 minutes, fold the dough to degas, make small dough balls of the same weight (20gr for mini buns and 40gr about for buns a little bigger), roll them on themselves to make balls and arrange on a baking sheet lined basket with parchment or a baking sheet. Let rise at 40°C for 1h to 1h30 (here it is done up in the oven thanks to the program “Proofer”).
The balls should have doubled in volume after the 2nd exercise. Brush the surface of buns egg yolk and add the dried dill, a few bay roses crushed or seeds of your choice.
Preheat the oven to 180°C and bake for 20 minutes of cooking, until the top is nicely browned. Let cool on a wire rack before cutting it into 2.
For the filling, you need to :
- 1 cucumber
- 200g of Greek yoghurt
- Smoked salmon
- Fresh dill, chopped
- 1 tbsp olive oil
- Lemon juice
Peel the cucumber and cut 1/3 into small cubes. Mix the diced cucumber with the Greek yogurt, dill, chopped, salt, pepper, olive oil and lemon juice. Mix and rectify the seasoning with lemon according to taste and then book this preparation.
Cut the remaining cucumber into thin slices. Detail the smoked salmon into large chunks.
Spread the base of each buns with the lemon cream and then add a few slices of cucumber, smoked salmon, arugula and cover with the hat of the bun. Do the same for all the buns.
It is ready ! It remains only to dispose of it in a dish, without fuss and at la bonne franquette, and from among friends.