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Savory bread pudding with hot-smoked salmon and dill

These bites are easy to prepare and work well as bar snacks, amuse-bouche, or as part of a starter.

Ingredients

125gWarm smoked salmon
125gCream
Pepper
300gbrioche bread
250gEgg yolk
Dill

Preparation

  1. Cut 300 grams of brioche bread into brunoise. 'Shred' 125 grams of hot smoked salmon. Mix the bread with the salmon and add 250 grams of egg yolk and 125 grams of cream. Knead everything well by hand into a wet batter. Season with dill and pepper.
  2. Cook the mixture in a small cake tin for about 10 minutes at 165°C.