Salmon brioche

For a stylish meal try Paul Hollywood's recipe for salmon-filled brioche parcels, served warm from the oven
By Paul Hollywood
Salmon brioche
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes plus 24 hrs chilling
  • Effort: medium



  • 375 g strong bread flour
  • 40 g sugar
  • 15 g yeast
  • 8 g salt
  • 80 ml milk
  • 3 eggs
  • 185 g butter, softened
  • rocket salad, to serve

For the filling:

  • 6 even-sized salmon
  • salt, and freshly ground pepper
  • 6 limes, finely sliced
  • 6 tsp crystallised ginger
  • 6 tsp butter
  • milk, for sealing
  • eggs, beaten for glazing


1. Mix together the flour, sugar, yeast, salt, milk and eggs in a food processor using a blade or by hand until the mixture forms a smooth dough.

2. Add in the softened butter and mix for a further 5 minutes in a food processor or 10 minutes by hand.

3. Place the dough in a bowl, cover and chill in a refrigerator overnight.

4. Preheat the oven to 200°C/gas 6.

5. Roll out the dough to about 5mm thick and divide into 6 even-sized squares.

6. Place a salmon steak in the centre of each dough square and season with salt and freshly ground pepper. Top each portion with lime and crystallised ginger, then a teaspoon of butter.

7. Brush the edges of the pastry squares with milk and fold up over the salmon to form 6 parcels. Brush with beaten egg and place on a baking sheet.

8. Bake for 15 minutes until golden brown and risen.

9. Serve warm from the oven with a rocket salad.

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