SALMON IN BRIOCHE

I created this when I was head baker at The Dorchester. The combination of tastes and textures is amazing.

Serves 4

For the dough

375g (13oz) strong white bread flour, plus extra for dusting 7g (¼oz) instant dried yeast 7g (¼oz) fine salt

3tbsp caster sugar

5tbsp milk

3 medium eggs

185g (6½oz) unsalted butter (ideally Normandy butter), cut into small pieces, softened 1 medium egg, beaten, to glaze

For the filling

4 sprigs of dill

4 salmon fillets (about 175g/6oz each), skinned and pin-boned Salt

Finely grated zest of 1 lemon

Put the flour into a food mixer fitted with the paddle attachment and add the yeast to one side and the salt and sugar to the other. Now add the milk and eggs and mix on a medium speed for 8 minutes until smooth. (If using a hand-held mixer then fit with dough hooks.) With the motor running, gradually add the butter pieces, scraping down the bowl periodically. Once all the butter is incorporated and the dough is smooth and sticky, increase the speed and knead for a further 6 minutes. Tip the dough into a large bowl (it will almost double in size), cover with clingfilm and place in the fridge for at least 7 hours.

Heat your oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking parchment. Tip the brioche dough out onto a lightly floured surface and roll out to a 36cm square, 5mm thick. Cut into 4 even squares. Place a sprig of dill in the centre of each square and sit a portion of salmon on top. Season the salmon lightly with salt and sprinkle with a little lemon zest. Brush the edges of the pastry with beaten egg. Enclose the salmon in the pastry by bringing the 2 sides along the length of each fillet together and sealing, then folding the 2 ends up and over. Trim away any excess pastry so it isn’t thick where the seams join. Carefully turn the parcels over and very lightly score the pastry in a crisscross pattern. Brush with beaten egg and bake the parcels in the oven for 15-20 minutes, or until golden brown. Serve hot.