Mains, Sides

Smoked Mackerel Spread with Brioche Buns

Cooking method:

Food Processor
  • Prep Time: 3 hours
  • Total time: 3h 15 mins
  • Skill Easy
  • Serves 6 people

Smoked Mackerel Spread with Brioche Buns

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Dairy

Ingredients

For the brioche buns

  • 500g flour
  • 7g dried yeast
  • 450ml full fat milk
  • 120g butter, soft
  • 1 tbsp salt
  • 1 tbsp sugar

For the spread

  • 1 whole smoked mackerel
  • 1 tbsp mayonnaise
  • 2 tbsp Crème Fraîche
  • 1/2 tsp Dijon mustard
  • 1-2 anchovies
  • 1/2 lemon juiced
  • Salt
  • Pepper
  • Chilli ( optional)

Cooking mode

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Method

  • Step 1

    Using food processor with dough attachment, add all brioche ingredients and mix until everything is incorporated. Once everything is mixed, remove frozen the food processor bowl and start kneading the dough for 5 minutes.

  • Step 2

    Set aside in warm place to double the size, about 45 min .

  • Step 3

    Make the spread. Add the fish with mayonnaise, cream fresh and other ingredients info a food processor with blades attached. Blend for 1 min until combined.

  • Step 4

    Once the brioche fought doubled in size, degas it, remove it to a floured surface and knead for a minute. Refrigerate until buns are ready.

  • Step 5

    Using a scale, weigh 40-50 g of dough, shape into nice balls and set aside until they have doubled in size.

  • Step 6

    Once doubled, brush with milk. Bake in preheated oven to 180 C with fan. Bake for 15 min or until golden brown.

  • Step 7

    Tip: you can store the rolls for a few days in the linen bag. Tip 2. You can freeze the rolls once cold, great to keep few in the freezer. Tip 3 if you don’t like mayonnaise, just add more Crème Fraîche.

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