Club Sandwich - Smoked Salmon with Fresh Herbcream Recipe | Pastry1 Magazine

 

 

CHEF'S TIP: For a more gourmet club sandwich, you can add toppings of tomato, salad, etc.

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:

 

Moisten the gelatin with the cold water. In a food processor®, blend the herbs, add the cream and blend again. Add the cream cheese and blend again. Season to taste. Add the melted gelatin mass. Mix.