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 gm hot-smoked trout, coarsely flaked
- 50 gm crème fraîche
- Finely grated rind and juice of 1 lemon
- 1½ tbsp coarsely chopped dill
- 1 spring onion, thinly sliced
- To serve: salmon roe and micro-cress
Dill seed and lemon brioche
- 60 ml lukewarm milk (¼ cup)
- 1 tsp caster sugar
- 1 tsp dried yeast
- 230 gm plain flour
- 50 gm butter, softened
- 40 gm crème fraîche
- 2 tsp dill seeds, plus extra for scattering
- Finely grated rind of 1 lemon, plus extra for scattering
- 1 egg, at room temperature
- 1 egg yolk beaten with 2 tsp water, for eggwash
- 1For 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.
- 2Combine trout in a bowl with crème fraîche, lemon rind and juice, dill and spring onion, season to taste and mix gently, then set aside.
- 3To serve, cut brioche into squares, top with a little trout mixture and salmon roe and scatter with micro-cress.