Salmon Brioche Hot Pockets with Herb Vinaigrette
- 41/2 cups sifted flour
- 2½ Tbs instant yeast 25 grams
- 1 tsp sugar
- 1/2 tsp salt
- ⅓ cup warm water
- 4 eggs
- 200 grams butter or butter flavoured margarine
- 300-500 grams salmon cut into finger length slices about a half inch thick.
Lemon Herb Vinaigrette
- 2 tsp whole grain mustard
- ½ Tbs rice vinegar
- ½ Tbs Mirin or sherry
- 1 tsp fresh basil
- 1/4 tsp thyme fresh or dried
- 1 tsp salt
- ½ tsp Black pepper
- 5 Tbs olive oil
- ½ of a small onion sliced
- In the bowl of a stand mixer(or a large bowl), add the flour, yeast, sugar, salt, water, and eggs. Knead. With the mixer on low, slowly add in the cubed butter, continuing to mix. Once all the butter has been added, turn the mixer to medium speed, and knead for 10 minutes. The dough should be smooth. If it is too sticky, you can add a little flour.
- Cover the bowl with the dough, and place it in a warm place until doubled in size(45 min to an hour).
- Punch down the dough, cover it again, and let it rise until doubled it size once again(30 min to an hour).
- (In the meantime prepare the vinaigrette)
- Place all ingredients into a small blender, or use an immersion blender. Blend until pretty smooth. Set aside.
- Gently roll out the dough into a large rectangle, and cut into 12 squares.
- Season the salmon with salt, pepper, and if you have a little garlic powder. On each square place a dollop of vinaigrette and on top, a slice of salmon. Wet the edges of the dough with water and fold in half so the edges meet. Press with a fork to glue the edges together.
- Place hot pockets on a baking sheet and, cover with a towel and let rest for 45 min to an hour.
- Preheat the oven to 180 c/ 356 F.
- Brush the tops of the pastries with egg wash, and place in the oven to bake for 25-30 minutes, until golden on top. Serve with reserved vinaigrette.