Dill and fennel bread with smoked salmon, fromage blanc and Bloody Mary

For a special starter or brunch, try smoked salmon and herbed cheese with Matt Tebbutt's wonderful homemade bread
By Matt Tebbutt
Dill and fennel bread with smoked salmon, fromage blanc and Bloody Mary
  • Rating:
  • Serves: 1 (bread recipe serves more)
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes plus prooving time
  • Effort: medium


For the salmon

  • 150 g roasted and smoked salmon

For the bread

  • 500 g white strong bread flour
  • 3 tbsp chopped dill
  • 2 tbsp fennel seeds
  • 150 g cream cheese, e.g. Philadelphia
  • 1 large onion, grated
  • 1 egg
  • 20 g fresh yeast
  • 100 ml warm water

For the fromage blanc

  • 1 shallot, finely chopped
  • 2 tbsp cream cheese
  • squeeze of lemon juice

For the Bloody Mary

  • 2 ice cubes
  • 60 ml (2 measures) vodka
  • 1/2 lemon, juice only
  • 6 dashes of Worcestershire sauce
  • 3 dashes of tabasco
  • 150 ml tomato juice
  • 30 ml (1 measure) fino sherry


1. For the bread: put all the ingredients, except for the water and yeast into a bowl. Combine the water with the yeast in another small bowl.

2. Make a well in the centre of the combined ingredients and slowly add the water and yeast mixture. Mix in and work the mixture for 10-15 minutes.

3. Cover the dough, set it aside in a warm place and let it rise for about 1 hour and 30 minutes.

4. Knock the risen dough down and knead for about 5 minutes.

5. Shape the mixture, put into a tin and leave in a warm place again to prove. This will take 40 minutes to 1 hour. Preheat the oven to 190C/ gas 5.

6. Put the tin of risen dough into the oven on a baking tray for 40 minutes or until it sounds hollow when tapped, then remove and allow to cool slightly.

7. For the fromage blanc: combine the finely chopped shallots, a squeeze of lemon juice, cream cheese and salt and pepper to taste and beat with a fork until smooth.

8. For the Bloody Mary: put the ice into a tall glass and add the vodka. Stir in the lemon juice, Worcestershire sauce, Tabasco sauce, tomato juice and salt and pepper to taste. Top the glass off with a measure of fino sherry.

9. Serve the bread warm (not toasted) with the smoked salmon and fromage blanc with a Bloody Mary topped with Fino sherry.

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