for 4 person

Brioche

200 g	white flour
½ tsp	salt
25 g	sugar
¼ cube	yeast (approx. 10 g), crumbled
½ tbsp	pink peppercorn, coarsely crushed
¼ dl	milk
1	egg
30 g	butter, cold, cut into pieces

Shape

1	egg, beaten
½ tbsp	pink peppercorn, coarsely crushed

Squash

400 g	squash (e.g. Hokkaido), cut into approx. 5 mm cubes
1 tbsp	olive oil
4 sprig	thyme, finely chopped
½ tsp	salt
a little	pink peppercorn, coarsely crushed

Tartare

300 g	salmon fillets, sushi quality, diced finely
1 tbsp	white balsamic vinegar
1	organic lemon, use grated zest and 1 tbsp of juice
½ tsp	salt
a little	pink peppercorn, coarsely crushed

How it's done

Brioche

In a bowl, mix the flour with all the other ingredients up to and including the pepper. Add the milk and egg, mix, knead for approx. 10 mins. using the dough hook on a food processor. Add the butter, continue to knead for approx. 5 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Shape

Divide the dough into 6 portions. Remove a hazelnut-sized piece from each portion and shape into small balls. Shape the remaining portions of dough into larger balls, transfer to the prepared moulds. Make a hollow in the middle using your finger, place the smaller balls inside. Cover and leave to rise for approx. 30 mins. Glaze the brioche buns with egg, sprinkle with pepper.

Bake

Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, turn the heat up to 220 °C. Allow the brioche buns to cool slightly, remove from the moulds and leave to cool completely on a rack.

Squash

Mix the squash, oil, thyme, salt and pepper in a bowl, spread on a baking tray lined with baking paper.

Bake

Approx. 10 mins. in the centre of an oven. Remove from the oven, leave to cool.

Tartare

Mix the salmon, balsamic, lemon zest and juice with the squash, season. Using a cutter (approx. 8 cm in diameter), arrange the tartare on plates. Serve with the brioche.

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