Saturday, 18 March 2017

Smoked Salmon & Brie bread

Salmon & Brie in bread

This one looks pretty fancy but is very simple to make. It definitely has a wow factor & tastes amazing.

- 1/2 a quantity of bread dough (I made 1/2 a Laucke crusty white mix which is 300g of flour, 1.5 teaspoons of yeast & about 200ml of water)
- 1 small onion sliced finely
- 100g of smoked salmon
- Cracked pepper to taste
- 1 wheel of soft cheese (I used Double Brie)

- combine bread dough as per the packet instructions & allow to prove until doubled in size.
- Once doubled, knock back the dough.
- Cut/tear off about 1/4 of the dough & flatten out to a circle shape to fit around the bottom & up the sides of the cheese
- Place around the cheese & put in the middle of a tray lined with baking paper (we use a pizza tray to fit in the camp oven).
- Poke 2-3 holes in the top of the cheese.
- With the remaining dough, place it on a clean surface or chopping board & shape into a rectangle shape.
- Spread the onion & salmon over the dough leaving a 2cm border on the long sides.
- Then roll up the dough from the long side into a scroll.
- Carefully place this around the circle of cheese so it touches the dough already on the cheese & forms a circle on the outside.
- Allow to prove for 15 minutes
- Bake in a preheated camp oven  for 30 minutes but check after 20 minutes. Moderate heat is sufficient.
- Remove from oven & allow to cool for 5 minutes so the cheese sets again slightly or it will run everywhere like ours did.
- This was very tasty. Other combinations that I want to try is adding capers & sweet chilli sauce but the possibilities are endless.