Name: Salmon panini with basil cream
Prep time: 110 min
Cook time: 15 min
Total time: 125 min
Yield: 1
Cuisine: french
Ingredients: 250.00 ml firmly packed basil leaves; 2 cornichons*, coarsely chopped; 2 tsp finely chopped eschalot or green onion; 20.00 ml capers, rinsed, dried; 200g creme fraiche or sour cream; 2 x 200g pieces salmon, skinned, pin-boned, cut into 24 pieces; 250.00 ml baby mizuna or rocket; 1 1/2 tsp (half 7g sachet) dried yeast; 36.40 gm olive oil, plus 2 tsp extra for cooking salmon; 5.00 gm caster sugar; 225g plain flour

Salmon panini with basil cream

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Prep Time:
110 minutes

Cook Time:
15 minutes

Total Time:
125 minutes

Impress your guests with these delectable mini-panini for your next party! 🎉

Ingredients:

250.00 ml firmly packed basil leaves
2 cornichons*, coarsely chopped
2 tsp finely chopped eschalot or green onion
20.00 ml capers, rinsed, dried
200g creme fraiche or sour cream
2 x 200g pieces salmon, skinned, pin-boned, cut into 24 pieces
250.00 ml baby mizuna or rocket
1 1/2 tsp (half 7g sachet) dried yeast
36.40 gm olive oil, plus 2 tsp extra for cooking salmon
5.00 gm caster sugar
225g plain flour

Instructions:

Prepare the yeast mixture by combining lukewarm water, yeast, oil, and sugar in a jug, then stir to combine. In a large bowl, sift flour and add 1 teaspoon of salt. Pour the yeast mixture into the bowl and stir until everything comes together. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Transfer the dough to a clean bowl, cover with plastic wrap, and let it rise in a draft-free place for 1 hour until doubled in size.
Start by infusing the basil by pouring boiling water over it in a heatproof bowl. Immediately drain and refresh it under cold running water. Chop the basil finely. Next, blend the basil, cornichons, eschalots, and capers in a food processor until finely chopped. Then add creme fraiche and process until combined. Season with salt and pepper, and refrigerate the mixture until you are ready to use it.
Preheat the oven to 200°C. Roll the dough into 24 balls and place them on a baking-paper-lined tray. Dust with extra flour and let them rest for 15 minutes. Bake until pale golden, about 15-17 minutes.
Rub the salmon with 2 teaspoons of extra oil and season it. Sear the salmon in a hot heavy-based frying pan for 20 seconds on each side until it is still pink in the middle. To serve, halve the panini, spread the bases with basil cream, add mizuna and salmon, then cover with the top halves. Serve and enjoy!

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