Dill buns with smoked salmon & pickled cucumber

Soft and fluffy, these homemade bread rolls with smoked salmon filling are picnic perfect.

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0:25

To Cook

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Dill buns with smoked salmon & pickled cucumber

Australian Good Taste

Australian Good Taste - September 2011 , Page 78
Recipe by Cynthia Black

Photography by Brett Stevens

Ingredients
Nutrition
Specials

2 teaspoons (7g/1 sachet) dried yeast
1 teaspoon sugar
125ml (1/2 cup) lukewarm water
25g butter, melted, cooled
125g (1/2 cup) cottage cheese
2 eggs, lightly whisked
300g (2 cups) bread flour
1 1/2 tablespoons chopped fresh dill
1 teaspoon baking powder
1/2 teaspoon salt
Olive oil spray
2 teaspoons caraway seeds
200g smoked salmon slices
Maille Dijonnaise, to serve
Fresh dill sprigs, to serve

Pickled cucumber

2 tablespoons white wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
2 Lebanese cucumbers, peeled lengthways into ribbons

Energy 775kJ	Fat saturated 2.50g
Fat Total 6.50g	Carbohydrate sugars g
Carbohydrate Total 22.00g	Dietary Fibre 1.50g
Protein 9.50g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

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Method
Notes

Step 1
Combine the yeast, sugar and water in a small bowl. Cover with plastic wrap and set aside in a warm place for 5 minutes or until frothy. Add the butter, cottage cheese and half the egg. Stir to combine.
Step 2
Combine the flour, dill, baking powder and salt in a bowl. Make a well in the centre. Add the yeast mixture. Use a wooden spoon to stir until well combined. Use your hands to bring the dough together in the bowl. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Spray a bowl with oil to grease. Place the dough in the bowl and cover with plastic wrap. Set aside in a warm, draught-free place to prove for 1 hour or until dough has doubled in size.
Step 3
Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Divide the dough into 12 equal portions. Roll each portion into a ball. Spray a 22cm (base measurement) springform pan with oil. Line the base with non-stick baking paper. Arrange the rolls in prepared pan. Cover the rolls with plastic wrap and set aside in a warm draught-free place for 1 hour or until almost doubled in size.
Step 4
Preheat oven to 200°C. Brush the rolls with the remaining egg. Sprinkle with the caraway seeds. Bake for 20-25 minutes or until the rolls are golden and a skewer inserted into the centres comes out clean. Set aside in the pans for 10 minutes to cool slightly before transferring to a wire rack to cool completely.
Step 5
To make the pickled cucumber, combine the vinegar, sugar and salt in a small bowl and stir until the sugar dissolves. Add the cucumber and toss to coat. Set aside for 10 minutes to infuse. Drain.
Step 6
Cut the bread rolls in half. Spread with Dijonnaise, top with the salmon, pickled cucumber and fresh dill sprigs.

Find recipes that make the most of seasonal produce in our spring collection. You may also enjoy our salad collection and healthy mains collection.

In this month's issue

Eat in, eat out, eat well. Look for the taste liftout on Tuesdays in the Herald Sun, Courier Mail and Daily Telegraph, on Wednesdays in the Adelaide Advertiser, and in Perth’s Sunday Times.