Club Sandwich - Smoked Salmon with Fresh Herbcream
- By Charlotte Brown
- May 21, 2025
CHEF'S TIP: For a more gourmet club sandwich, you can add toppings of tomato, salad, etc.
SANDWICH BREAD (For One Loaf)
INGREDIENTS:
1000 g T55 plain flour
25 g salt
40 g caster sugar
30 g baker's yeast
550 to 600 g whole milk
100 g unsalted butter
PROCESS:
Mix all ingredients except the butter on the 1st speed. To obtain a firm, smooth dough, knead for 2 minutes on the 2nd speed. Add the tempered butter and knead for a further 6 minutes on the 2nd speed. Leave to rise for 1 hour at 24°C. Weigh out 1700 g per 5-liter mold, shape and place in the previously greased molds. Leave to rise at room temperature until ¾ of the height of the mold. Close the molds and bake in a deck oven at 220°C or in a convection oven at 170°C for around 70 minutes.
HERB SPREAD
INGREDIENTS:
4 g fish gelatin powder 200 blooms
20 g water
15 g chervil
15 g dill
100 g crème fraîche
300 g cream cheese
Salt and pepper as required
PROCESS:
ASSEMBLY
INGREDIENTS:
Smoked salmon as required
PROCESS:
Slice sandwich bread to a thickness of 6 mm.
Spread herb spread on a slice of sandwich bread. Garnish with smoked salmon.
Spread herb mixture on a second slice of sandwich bread. Place on top of the smoked salmon.
Press down and cut into two triangles.