Mini salmon roll – Brioche with horseradish cream and smoked salmon
Homemade mini Brioche meets fine smoked salmon and zesty horseradish cream
These mini salmon rolls are the perfect apéro classic with a homemade twist: instead of ready-made pastry, you serve your guests tender, homemade mini Brioche, filled with zesty horseradish cream and fine smoked salmon. The buttery Brioche dough is easier to prepare than you might think, and with the right Silicone mat you'll make 40 even little rolls all at once. Whether as finger food at a celebration, as an apéro nibble or as an elegant brunch highlight – these mini salmon rolls are sure to go down well.
Ingredients
Brioche dough
Egg wash
Filling
Step by step
Combine flour and yeast
Put the flour into a large Bowl and crumble in the fresh yeast. Mix both ingredients well with your hands until the yeast is evenly distributed in the flour.
Swiss White flour, 1 kg
Bring the dough together
Now add sugar, water, milk and butter (the salt comes in later) and knead everything into a rough dough.
Knead the dough on the work surface
As soon as the dough becomes a bit firmer, transfer it to your work surface and continue kneading it by hand or with the Dough machine.
Work in the salt and finish kneading
After about 2 minutes of kneading, add the salt. Then knead the dough for a further 4–5 minutes until it is nice and smooth and elastic.
Bulk fermentation
Cover the dough with a plastic sheet or pastry cloth and let it rise in a warm place for about 30 minutes, until it has visibly increased in volume.
Weigh the dough and shape into balls
Weigh out 40 pieces of dough of 30 g each and shape them into nice, even balls with your hands.
Perforated silicone mat round Ø 6.5 cm, 24 shapes
Kitchen scale Digital 5 kg
Place the balls in the mat & final proof
Place one dough ball into each cavity of the Silicone mat.
Cover the dough balls again with a dough plastic and let them prove for another 20–30 minutes, until they have visibly risen.
Perforated round silicone mat Ø 6.5 cm, 24 moulds
Prepare egg wash & brush the Brioche
Whisk 2 eggs with 1 egg yolk, a pinch of salt and a pinch of sugar into an even egg wash.
Carefully brush the risen mini Brioche with the egg wash – either with a Baking brush or, for more efficiency, with a spray bottle.
Bake & let cool
Bake the Brioche at 200 °C top/bottom heat for about 12–15 minutes, until they are nicely golden brown.
Take the Brioche out of the oven and let them cool completely on a Cake rack before you fill them.
Filling with horseradish cream and salmon
Carefully slice open the cooled Brioche and fill them with horseradish cream and a small portion of smoked salmon. If you like, you can also use another filling of your choice.
Swiss flags on toothpicks, 10 pieces
Mini salmon rolls – Brioche with horseradish cream and smoked salmon
Ingredients
Brioche dough
Egg wash
Filling
Preparation
- Prepare the dough: Combine flour and yeast, add the remaining ingredients (except salt) and knead. After 2 minutes work in the salt and knead for a further 4–5 minutes.
- Let it rise: Cover the dough and let it rise for 30 minutes (bulk fermentation).
- Shape: Weigh out 40 pieces of 30 g each, shape into balls and place them in the mat. Let rise again for 20–30 minutes (final proof).
- Bake: Brush with egg wash and bake at 200 °C top/bottom heat for 12–15 minutes until golden brown.
- Fill: Fill the cooled Brioche with horseradish cream and smoked salmon.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Swiss White flour, 1 kg
Accessories
Perforated Silicone mat round Ø 6.5 cm, 24 cavities
Kitchen scale Digital 5 kg
Swiss flags on toothpicks, 10 pieces
Delivery in 1–2 working days · Free shipping from CHF 100
To make sure they turn out perfectly
Be sure to weigh the dough portion by portion (30 g per piece), so all the rolls come out the same size and bake evenly.
Instead of glazing each roll individually with the brush, pour the egg wash into a spray bottle. That way you can spray all 40 rolls in no time.
You can bake the Brioche the day before and store them airtight in a tin. Only fill them just before serving, so they stay nice and fresh.
Frequently asked questions
Yes, you can bake the Brioche the day before and store them airtight. Ideally, only fill them just before serving so they stay fresh.
Yes, the unfilled, cooled Brioche freeze well. Simply let them thaw before serving and fill them as usual.
The mini Brioche also work wonderfully with other fillings such as cream cheese with herbs, ham or a vegetarian vegetable spread.
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