Christmas Salmon panini with basil cream

Christmas Salmon panini with basil cream

Christmas Salmon panini with basil cream

Deliciuos and very fantastic

Makes 24

Ingredients of Christmas Salmon panini with basil cream

1 cup firmly packed basil leaves

2 cornichons*, coarsely chopped

2 tsp finely chopped eschalot or green onion

1 tbs capers, rinsed, dried

200g creme fraiche or sour cream

2 x 200g pieces salmon, skinned, pin-boned, cut into 24 pieces

1 cup baby mizuna or rocket

Mini panini

1 1/2 tsp (half 7g sachet) dried yeast

2 tbs olive oil, plus 2 tsp extra for cooking salmon

1 tsp caster sugar

1 1/2 cups (225g) plain flour, plus extra for dusting

Description of Christmas Salmon panini with basil cream

For the panini, place 150ml lukewarm water in a jug. Add yeast, oil and sugar, then stir to combine. Sift flour and 1 tsp salt into a large bowl. Pour in yeast mixture and stir until mixture comes together. Turn on to a floured surface and knead for 5 minutes or until smooth and elastic. Place in a clean bowl, cover with plastic wrap and leave in a draught-free place for 1 hour or until doubled in size.

Meanwhile, place basil in a heatproof bowl. Pour over boiling water to cover. Drain immediately and refresh under cold running water. Drain very well, then finely chop. Process basil, cornichons, eschalots and capers in a food processor until finely chopped. Add creme fraiche and process until combined, then season with salt and pepper. Refrigerate until ready to use.

Preheat oven to 200°C. Roll dough into 24 balls and place on a baking-paper-lined oven tray. Dust with extra flour, then set aside for 15 minutes. Bake in oven for 15-17 minutes or until pale golden.

Toss salmon with 2 tsp extra oil and season. Heat a heavy-based frying pan over high heat and cook salmon, in batches, for 20 seconds each side or until still pink in the middle. To serve, split panini in half. Spread bases with teaspoonfuls of basil cream, top with mizuna and salmon, then replace lids. Serve.

Notes & tips for Christmas Salmon panini with basil cream

* Originating in France, cornichons are small pickled cucumbers. Look for the Always Fresh brand in supermarkets or French brands in delicatessens.

You can make this recipe up to 4 hours ahead. If you prefer, smoked salmon can be used in place of the seared salmon.

Source - taste.com.au