A sweet and savoury canape your guests will adore.
Warm milk, sugar and salt to blood temperature. Add in yeast and dissolve.
In the mixer, add flour and pour the milk mixture over. Combine until it forms a dough and then add one egg at a time. Beat for 10 minutes.
Add butter slowly until all combined.
Wrap in a bowl and prove for 1 hour.
Roll into shape and prove for another 45 minutes.
Steam at 100 degrees for 6 minutes.
Mix salt, sugar and fennel seeds and dill in a bowl until well combined.
Cover ocean trout with salt and sugar mix and refrigerate for 2 hours.
Wash ocean trout and dry, then slice into thin strips and set aside.
Place all ingredients in a pot and cook until a jam consistency (about 30 minutes).
Set aside until cool.
Cut the top and bottom off the brioche, toast until golden brown and then let the brioche cool down.
Place ½ teaspoon of blackberry jam on one half of the brioche then arrange a slice of cured ocean trout on the other side, topping with a small amount of mascarpone (about ¼ teaspoon).
Then sprinkle raspberries over the top and garnish with a sprig of dill. Serve immediately.
Exclusive recipe courtesy of Hamish Ingham and Australian Raspberries and Blackberries.
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