These bite-sized appetisers are perfect served with a glass of
Champagne before you sit down to the full feast - just enough to
get the tastebuds going without compromising your appetite.
200 gmhot-smoked trout, coarsely flaked50 gmcrème fraîcheFinelygrated rind and juice of 1 lemon1½ tbspcoarsely chopped dill1spring onion, thinly slicedTo serve:salmon roe and micro-cressDill seed and lemon brioche60 ml (¼ cup)lukewarm milk1 tspcaster sugar1 tspdried yeast230 gmplain flour50 gmbutter, softened40 gmcrème fraîche2 tspdill seeds, plus extra for scatteringFinelygrated rind of 1 lemon, plus extra for scattering1egg, at room temperature1egg yolk beaten with 2 tsp water, for eggwash
For brioche, preheat oven to 180C. Stir milk, sugar and yeast in a bowl to combine, then stand in a warm place until foamy (4-5 minutes). Process flour, butter, crème fraîche, dill seeds, lemon rind and 2 tsp sea salt in a food processor to combine. Add egg and yeast mixture, process to combine, then stand at room temperature in the food processor with the lid on until dough doubles in size (20-30 minutes). Pulse the dough in the food processor to knock it back, then turn out onto a lightly floured surface and knead lightly until smooth. Press into a 13cm x 23cm cake tin buttered and lined with baking paper, brush top with eggwash, scatter with sea salt, extra dill seeds and lemon rind, and season to taste with freshly ground black pepper. Bake until golden and centre springs back when lightly pressed (20-25 minutes). Cool in tin for 10 minutes, then cool to room temperature on a wire rack.
Combine trout in a bowl with crème fraîche, lemon rind and juice, dill and spring onion, season to taste and mix gently, then set aside.
To serve, cut brioche into squares, top with a little trout mixture and salmon roe and scatter with micro-cress.