Warm and buttery brioche hot pockets stuffed with soft baked salmon. Blend up tangy and delicious lemony mustard and herb vinaigrette for dipping, and you’re set to eat!
White flour and really, bread in general, has a special place in my heart. I get a little panicky just thinking of having to give it up, like so much of America seems to be doing now, for the gluten-free diet. Oh I just couldn’t. Fresh sourdough(my childhood favourite), crumby ciabatta, warm fluffy challah, and flaky brioche. These are some of the things that make me happy and content(and fill my constantly rumbling belly).
I also love salmon. Working as a sushi chef, one may think I would have had my fill of fish… but I haven’t. Granted, I do make salmon less often at home but when I do, we fall in love all over again.
Also try these Delectable Pan Seared Honey Garlic Salmon Skewers!
Here, I combined two lovely things- homemade brioche bread and that favourite fish- to create a great dish that is filling, but also light. Brioche by nature, is crumby and kind of just flakes away while you eat it, making for a surprising first bite. The salmon is slow baked and tender, and pairs perfectly with this easy-as-pie dipping sauce.
The flavours in these hot pockets are subtle and to add an oomf(can I spell it like that?), I like to serve them alongside this tangy lemon mustard vinaigrette. I encourage you to use high quality olive oil and fresh lemon juice, as well as basil and thyme- you will be pleasantly surprised by how much flavour this dip has!
What is brioche?
Brioche is an enriched French bread/pastry. “Enriched” means that the dough has a high content of butter and eggs. These fats give this pastry bread a tender soft crumb, and flaky texture. If you want to make this dough dairy free, you can substitute the butter for butter-flavoured margarine or dairy free butter.
How do I make Homemade Salmon Brioche Hot Pockets?
This homemade brioche recipe is easy to prepare, although it does need some forethought. I use a stand mixer for kneading the dough, but you can do it by hand so don’t fret if your a mixer short!
Once kneaded, the dough needs to first double in size, be punched down, and rise again. Then we roll out the dough and slice it(into 12 rectangles), and add our herby vinaigrette and salmon.
To get that cute hot pocket look, press the edges together with the teeth of a fork. Now the pockets sit again to rest, and finally get a brush of egg and go into the oven. As I said, they are quite filling, so you’ll probably have extra to freeze or reheat for next day lunch. As for any extra vinaigrette- use it for dressing your favourite greens!
Lots of love, Estee
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.