Santos Recipe for September: Mini Salmon and Citrus Cream Cheese Rolls

Ingredients:

– 500 g strong flour.

– 25 g fresh yeast.

– 1 egg.

– 150 g milk.

– 25 ml olive oil.

– 125 ml water.

– 20 g sugar.

– Sesame seeds.

– Salt.

– Slices of smoked salmon.

– 100 g cream cheese.

– 1 lime.

– Dill.

Method:

In a jug, dissolve the yeast in lukewarm water and set aside.

In a bowl, beat the egg with the milk, oil and salt.

Mix the flour and sugar together in a large bowl. Make a well in the middle and pour in all of the liquid ingredients. 

Mix everything together and knead until a soft dough forms that doesn’t stick to your hands.

Let the dough rise, covered, for about one and a half hours or until it has doubled in volume.

Gently knead the dough again to knock out the air. Make 10 small balls, place them onto a baking tray lined with baking parchment and flatten them slightly. Cover again and leave to rise another hour.

Brush the surface of the rolls with egg wash and scatter with the sesame seeds.

Bake at 200 ºC (in a preheated oven) for 10-12 minutes.

Leave to cool.

Prepare the citrus cream by mixing the cream cheese, the juice of 1 lime and the dill in a bowl.

Fill the mini rolls with the smoked salmon and citrus cream cheese before serving.

This recipe was created and photographed by photographer and food stylist Beatriz Rodríguez (Tobegourmet).