Smoked Salmon Mousse

Makes 12 Mini Buns / 1/2 Ounce ≈ 10grams Each. Make brioche from scratch (see recipe in my website). Brioche can be ordered to your local baker as well.On floured work surface, roll out brioche into a 1/4’’ (6mm) thick sheet. Cover with plastic and put back in the fridge to relax. Return chilled sheet to the floured work surface and roll out again to make it even. Divide sheet into portion using a wheel stainless cutter (1.5’’/3.8cm diamond shapes) or a chef’s knife or any cookie cutter from ovale, rectangle or round. Arrange mini brioche buns on a tray lined with silicon mat or parchment. Cover dough with a greased plastic or a wet kitchen towel and allow to rise in a warm area for about 90 minutes or until it has doubled in size. Carefully, brush each bun with egg-wash. Unbaked mini brioche buns can be stored in the freezer. Place them in the freezer first and uncovered until they have completely hardened then store them in freezer bags for up to 3 weeks.

Bake the proofed mini buns in a preheated 450ºF (230ºC) oven for about 6 minutes.

Chop smoked salmon. In a food processor, blend salmon with lemon juice first. Add minced shallots, lemon confit, dill, and cream cheese. Pour in heavy cream and season with salt and pepper to taste. Fill pastry bag fitted with a medium size plain pastry tip.

Cut off bun tops and make a hole in the center of each top using a large size plain pastry tip. Fill each bun with the smoked salmon spread, sprinkle more chopped dill or minced chives. Put the tops back on and fill the holes with more salmon spread and salmon caviar if desired. Enjoy!