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Le Chaudron recipe
Brioche apéritive au saumon fumé
Smoked salmon brioche bites
⏱ 20 minServes 6Easy250 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1sliced plain brioche
200 g (7 oz)sliced smoked salmon
150 g (5 oz)cream cheese (Saint-Môret style)
100 g (3½ oz)salted butter, softened
1bunch of fresh dill, chopped
Zest of 1 organic lemon
1 tspfreshly ground pepper
100 g (3½ oz)baby spinach
- 1 sliced plain brioche
- 200 g (7 oz) sliced smoked salmon
- 150 g (5 oz) cream cheese (Saint-Môret style)
- 100 g (3½ oz) salted butter, softened
- 1 bunch of fresh dill, chopped
- Zest of 1 organic lemon
- 1 tsp freshly ground pepper
- 100 g (3½ oz) baby spinach
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the cream cheese and butter out of the fridge 30 minutes ahead to soften.Making it from scratch? See the yeast dough — rises ~2 h
- Whisk the cream cheese and butter together until smooth.
- Stir in half the chopped dill, the lemon zest and freshly ground pepper.
- Cut rounds from the brioche slices with a cutter.
- Spread each round evenly with the herbed cheese.
- Top each with a baby spinach leaf and a rosette of smoked salmon.
- Sprinkle with the remaining dill and serve chilled on a platter.
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