For the dough
1 1/2 cups all-purpose flour (180 g)
1/4 cup unsalted butter, softened and chopped (50 g)
1 tablespoon active dry yeast
1 teaspoon salt
5 tablespoons milk
For the mayo sauce
1 tablespoon mustard
1/2 tablespoon grated horseradish
1/2 teaspoon salt
1 egg
1/2 cup finely chopped fresh parsley (100 g)
1 1/2 cups oil (360 ml)
Small lobe of lettuce, separated into leaves
200 g smoked salmon, cut into thin slices
For the dough
1 1/2 cups all-purpose flour (180 g)
1/4 cup unsalted butter, softened and chopped (50 g)
1 tablespoon active dry yeast
1 teaspoon salt
5 tablespoons milk
For the mayo sauce
1 tablespoon mustard
1/2 tablespoon grated horseradish
1/2 teaspoon salt
1 egg
1/2 cup finely chopped fresh parsley (100 g)
1 1/2 cups oil (360 ml)
Small lobe of lettuce, separated into leaves
200 g smoked salmon, cut into thin slices
Preheat the oven to 400°F (quente)
Make the dough: in a bowl, mix all the ingredients with the hands until you get a homogeneous mass
Transfer it to a floured surface and roll it out to 1 cm thickness
Use a cookie cutter with a 10 cm diameter to cut six circles of dough
Transfer them to a medium-sized baking dish and put them in the preheated oven
Lower the oven temperature to 180°F (medium) and bake until the dough is firm but not golden (about 15 minutes)
Make the mayo sauce: while that's happening, in a blender, mix all the ingredients except for the oil, until well combined
With the blender on, add the oil slowly, allowing it to drizzle in thin streams until the sauce is smooth and slightly thick. Reserve
Remove the baking dish from the oven
Distribute the lettuce leaves into six plates and place the dough circles in the center
Arrange the salmon slices on top
Cover with mayo sauce and serve immediately
769 calories per serving
