
Bagels with dill salmon, stracciatella, lime mayonnaise, rocket and confit cherry tomatoes
Tags: Snack Sandwiches | Bread filled and stuffed Starter Fish Homemade bread FingerfoodIngredients
760
g
|
|
470
g
|
water
|
30
g
|
vegetable oil
|
20
g
|
yeast
|
12
g
|
salt
|
20
g
|
honey
|
|
For the glaze:
|
|
eggs, beaten
|
|
sesame seeds
|
|
For the filling:
|
600
g
|
marinated salmon
|
400
g
|
stracciatella
|
100
g
|
lime mayonnaise
|
300
g
|
rocket
|
250
g
|
confit cherry tomatoes
|
|
Ingredients for the confit cherry tomatoes:
|
500
g
|
date tomatoes
|
|
salt to taste
|
|
sugar to taste
|
|
thyme to taste
|
|
oregano to taste
|
|
orange zest to taste
|
|
lemon zest to taste
|
|
extra virgin olive oil to taste
|
|
Ingredients for the lime mayonnaise:
|
100
g
|
mayonnaise
|
1
|
lime zest
|
1
|
lime juice
|
Preparation
To make the confit tomatoes:
Wash and halve the tomatoes. Place on a baking sheet lined with greaseproof paper and season with plenty of sugar, salt, thyme, oregano, orange and lemon zest and extra virgin olive oil. Bake at 60°C for 10 - 12 hours. Conserve in oil or under moderate vacuum.
To make the bagels:
Put the Schär Food Service Mix and yeast into a stand mixer fitted with a dough hook, allow the mixer to run for about a minute, and add 80% of the water in one go to prevent the formation of lumps, then the rest of the ingredients, being sure to add the salt last since it is a yeast antagonist. Roll the dough out to a thickness of about 3-4 cm and form doughnuts, using a 10 cm dough cutter for the outside, and a 4 cm cutter for the inside hole. Proof in an oven preheated to 30°C for 60 - 90 minutes. Bring a saucepan of water to the boil. Boil the bagels for 2 minutes on each side, place on a baking sheet lined with greaseproof paper, brush with beaten egg and sprinkle with sesame seeds. Bake at 175° C for 40 minutes.
Method:
Cut the marinated salmon into slices weighing around 12g each. Split the bagels in half, and spread the bottom layer with the lime mayonnaise. Top with the rocket and 4 slices of marinated salmon per bagel, followed by the stracciatella and the confit tomatoes. Top with the bagel top and serve.