Lox on Homemade Caraway & Dill Bread
Makes 20 Servings
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DRINK PAIRINGS | |
|---|---|---|
| Bloody Mary’s, Coffee, or Mimosas | ||
Tired of bagels and cream cheese? Here’s a different way to serve lox. Light, fluffy caraway & dill bread “buns” with bright pickled onions, crème fraiche, cucumber and pea shoots.
INGREDIENTS
- 20oz Lox (1oz per sandwich – we used Sockeye Lox)
- 2 ½ cups Crème Fraiche (2 tbsp per sandwich)
- Pea Shoots
- 1 Cucumber, thinly sliced on the bias
- Bread:
- 2 cups All Purpose Flour, plus up to ½ cup extra for kneading
- 1 tsp Kosher Salt
- 1 tsp Dill Pollen
- ½ tsp Caraway Seeds
- ½ tsp Freshly Ground Black Pepper
- 1 package Active Dry Yeast
- 1 cup Warm Water
- 1/3 cup Fine Extra Virgin Olive Oil
- Pickled Onions:
- ¼ Red Onion, core removed
- ¼ Red Onion, core removed
- Salt
DIRECTIONS
1
Stir the yeast into the warm water and let it sit until it starts to produce bubbles.
2
Combine the all-purpose flour with the kosher salt, dill pollen, black pepper and caraway seeds.
3
Add the yeast/water mixture and olive oil to the bread flour mixture. Stir to combine.
4
Turn the dough out onto a floured cutting board. Sprinkle it with some additional flour so it won’t stick, and knead (you can also do this in a stand mixture for 10 minutes with a paddle or hook attachment). Continue to add flour as needed if the dough becomes too sticky.
The dough is ready when it has a soft, but not sticky, texture and springs back when lightly pressed.
5
Lightly coat the dough with oil and put it in a covered bowl in a warm place to rise.
6
Preheat your oven to 375°
7
While the dough is rising, thinly slice the onion into half-moons. Place the slices in a small bowl and cover them with red wine vinegar and a little salt.
8
When the dough has doubled in size, turn it out onto an oiled cutting board and roll it out into a ¼” thick sheet. Use a biscuit cutter to cut out small rounds & place them on parchment paper on a baking sheet.
9
Brush each round with olive oil. Sprinkle each round with a small amount of sea salt.
10
Bake the bread rounds in the oven for ten minutes. Check the bread and continue to bake until it is golden brown (about another 5 minutes).
11
Slice the rounds in half and toast them.
12
Top each round with some crème fraiche, cucumber slices, pea shoots, pickled onion and lox.