https://www.lifestylefood.com.au/recipes/27242/steamed-brioche-with-blackberry-jam-and-cured-ocean-trout

LifestyleFOOD.com.au

A sweet and savoury canape your guests will adore.

Ingredients

  • Brioche

  • 285g flour

  • 5g salt

  • 40g sugar

  • 10g dried yeast

  • 120ml milk

  • 30ml water

  • 1 whole egg

  • 75g butter

  • Ocean trout

  • 300g ocean trout

  • 100g salt

  • 100g sugar

  • 4tbs fennel seeds

  • 1 bunch dill chopped

  • Blackberry jam

  • 1 punnet fresh blackberries

  • 100g sugar

  • 1 lemon zest and juice

Method

  • Brioche:

  • 1.

    Warm milk, sugar and salt to blood temperature. Add in yeast and dissolve.

  • 2.

    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.  

  • 3.

    Add butter slowly until all combined.

  • 4.

    Wrap in a bowl and prove for 1 hour.

  • 5.

    Roll into shape and prove for another 45 minutes. 

  • 6.

    Steam at 100 degrees for 6 minutes.

  • Ocean trout:

  • 1.

    Mix salt, sugar and fennel seeds and dill in a bowl until well combined.

  • 2.

    Cover ocean trout with salt and sugar mix and refrigerate for 2 hours.

  • 3.

    Wash ocean trout and dry, then slice into thin strips and set aside.

  • Blackberry jam:

  • 1.

    Place all ingredients in a pot and cook until a jam consistency (about 30 minutes). 

  • 2.

    Set aside until cool.

  • To assemble:

  • 1.

    Cut the top and bottom off the brioche, toast until golden brown and then let the brioche cool down.

  • 2.

    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).

  • 3.

    Then sprinkle raspberries over the top and garnish with a sprig of dill. Serve immediately.

Nutritional information

Nutritional analysis per serving (2 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Exclusive recipe courtesy of Hamish Ingham and Australian Raspberries and Blackberries.

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