Mini Smoked Salmon Bites using a Magefesa
Magchef Plus 4540, Magchef Black
(4.9)
Preparation time
46 min
Total time
109 min
Servings
1
Calories / Serving
85 Cals
Difficulty
Average
Introducing the delightful aperitif shuttles, a culinary creation that sails straight from the heart of French tradition to your taste buds! These charming little oval breads, reminiscent of tiny boats, are perfect for serving with a variety of spreads, from zesty tuna rillettes to creamy cheese. Originating from Provence, these shuttles are often enjoyed as a part of festive gatherings and are sure to elevate any appetizer platter. Fun fact: The name 'navette' comes from their boat-like shape, which is perfect for dipping! So, whether you're hosting a soirée or just indulging in a cozy night in, these shuttles are ready to take your palate on a flavorful journey!
Ingredients
- 250 g Water
- 20 g Fresh baker's yeast
- 500 g Flour t55
- 10 g Salt
- 30 g Olive oil
- 20 g White sesame seed
- 10 g Black sesame seeds
- 400 g Smoked salmon
- 1 Cucumber
Steps
Dough
- Add 250 g of water, 20 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 500 g of flour t55, 10 g of salt in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 1.
- Add 30 g of olive oil in the food processor bowl.
- Mix knead: 2:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a mixing bowl.
- Form the dough into a ball.
- Setaside the dough in the mixing bowl cover with towel during 1h .
Shaping and Baking
- Preheat the oven at 200°C.
- Line a baking sheet with baking paper.
- Divide the dough into small, equal-sized portions (about 30-40 grams each).
- Roll each portion into a small oval shape.
- Place the content of the preparation content on a baking tray.
- Add 20 g of white sesame seed in a bowl.
- Add 10 g of black sesame seeds in the bowl.
- Sprinkle the sesame seed mixture evenly over the dough pieces.
- Cook in the oven at 200°C.
- Bake for 15 minutes, or until golden brown.
- Remove from the oven and let cool completely on a wire rack.
Assembling the Pirozhki
- While the bread bases are cooling, prepare the toppings.
- Thinly slice the Cucumber lengthwise using a mandoline or vegetable peeler to create long, thin strips.
- Once the bread bases are cool, cut each in half horizontally.
- Place 200 g of smoked salmon on a plate.
- Add 1 cucumber on the plate.
- Place 200 g of smoked salmon on the plate.
- Serve Immediately.
