Fresh herb bread rolls with smoked salmon


In response to the need to preserve fresh fish, the smoking technique emerged in the 7th century. To achieve optimum quality in applying this method, the freshness and quality of the salmon are of fundamental importance. Its origin —normally Scotland, Norway, Denmark or Canada— will differentiate the taste, texture and colour.

The smoking process, be it industrial or artisanal, is not complicated. It does, however, take time and effort. No more than 36 hours may pass from the moment the salmon is captured in order to begin the process. Firstly, the bones are removed, then it is left to rest under a mix of salt and sugar, which allows the fish to be dehydrated at room temperature. After this, it is smoked with a mix of precious wood, such as birch, beech, oak and ash and is also flavoured with sage, heather or juniper.

Traditionally it is served on thin toasted bread or blinis with cream, lemon and horseradish sauce. For our version we have paired it with herb ricotta-filled bread rolls.




  • - 20 gr of fresh yeast or a packet of baker's yeast

  • - 1 tsp brown sugar

  • - 1 tbsp of lukewarm water

  • - 280 g bread flour

  • - 1 teaspoon of salt

  • - 60 ml of lukewarm milk

  • - 1 egg

  • - Freshly ground black pepper

  • - 35 g melted butter

  • - A few thyme leaves

  • - 350 g of smoked salmon


For the filling:

  • - 250 g ricotta or cream cheese

  • - Dill with other freshly chopped herbs to taste (sage, thyme or rosemary)

  • - 60 g cured cheese (of any variety)

  • - Freshly ground black pepper

  • - Melted butter for glazing





  • - In a small bowl, dissolve the yeast and brown sugar in a spoonful of lukewarm water (not hot, as this could cancel out the effect of the yeast). Leave to rest for a five minutes.

  • - In a large bowl, or in the bowl of the mixer, mix the flour, salt, milk, egg, pepper, some thyme leaves and the melted butter.

  • - Add the yeast mix and beat or mix until a uniform dough forms. If it appears very sticky, little by little, add more flour.

  • - Knead for 4 minutes and place the dough in a large pre-greased bowl. Cover and let it prove for an hour and a half, or until it has doubled in size.


  • - Meanwhile, mix the filling ingredients.

  • - Once the dough has doubled in size, punch down (knock back) the dough and shape into a rectangle. Scatter over the mix of herbs and the fresh cheese, leaving a margin of 2 centimetres at the longer ends of the rectangle.

  • - Roll the dough from one of the longer edges and cut slices of around 3 or 4 centimetres in width. Distribute into previously buttered muffin or cupcake moulds. Leave to rest for around 30 minutes while the oven preheats to 180ºC.

  • - Glaze with butter and place in the oven for around 25 or 30 minutes.

  • - Remove from the oven and, while they are still hot, sprinkle with fresh herbs to taste.

  • - Serve as an accompaniment to the smoked salmon.