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SALMON SPINACH BRIOCHE!
Considering how often we prepare fish, salmon’s the one dish that can always use a new twist. When you sit down to a slice of this salmon, you’ll get the restaurant experience at your very own table.

Ingredients
  • Pizza dough
  • 2 (10 inch) salmon sides, skins removed
  • 2 oz. Mehadrin Garlic Butter
  • 1 small onion, sliced
  • Salt and pepper, to taste
  • 1 lemon
  • 16 oz. frozen spinach, drained
  • 1 (8 oz.) Mehadrin Sour Cream
  • ¼ stick Mehadrin Butter, softened
  • Salt, to taste
  • 1 egg
  • Black and white sesame seeds
SALMON SPINACH BRIOCHE!
Considering how often we prepare fish, salmon’s the one dish that can always use a new twist. When you sit down to a slice of this salmon, you’ll get the restaurant experience at your very own table.

Instructions

Heat garlic butter in a large skillet. Add onions
and sauté until translucent.
Sprinkle with salt and pepper and squeeze in
half a lemon. Add the slices of salmon and
sauté on high heat for 5-7 minutes on each side,
until lightly brown. Transfer to a dish and let
cool.
Place drained spinach in a bowl. Add sour
cream, butter, and salt. Mix until well combined.
To assemble, roll out the pizza dough on a
lightly floured pastry board until 1/8-1/4 inch
thick. It should measure a 12x12 inch square.
Place one slice of salmon in the top center.
Spread a layer of spinach over it, and cover with
the second slice of salmon. Wrap the salmon
with the dough, sealing it all around, and trim
any overlapping edges.
Use the remaining dough to design the top of
your brioche.
Place on a lined pan and refrigerate for 30
minutes.
Heat oven to 350oF.
Brush dough with egg wash and add sesame
seeds to your liking.
Bake for 45-50 minutes, until dough is golden
brown. Let it cool a bit before serving.

 

Ingredients
  • Pizza dough
  • 2 (10 inch) salmon sides, skins removed
  • 2 oz. Mehadrin Garlic Butter
  • 1 small onion, sliced
  • Salt and pepper, to taste
  • 1 lemon
  • 16 oz. frozen spinach, drained
  • 1 (8 oz.) Mehadrin Sour Cream
  • ¼ stick Mehadrin Butter, softened
  • Salt, to taste
  • 1 egg
  • Black and white sesame seeds
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