For the dough
1 1/2 cups of all-purpose flour (180 g)
1/4 cup of cold unsalted butter, cut into small pieces (50 g)
1 tablespoon of active dry yeast
1 pinch of salt
5 tablespoons of whole milk
For the cream sauce
1 tablespoon of mustard
1/2 teaspoon of sugar
1/2 teaspoon of salt
1 egg
1/2 cup of finely chopped fresh parsley (100 g), seeds removed and chopped
1 1/2 cups of buttermilk (360 ml)
1 small lettuce leaf, separated into leaves
200g of smoked salmon, cut into thin slices
For the dough
1 1/2 cups of all-purpose flour (180 g)
1/4 cup of cold unsalted butter, cut into small pieces (50 g)
1 tablespoon of active dry yeast
1 pinch of salt
5 tablespoons of whole milk
For the cream sauce
1 tablespoon of mustard
1/2 teaspoon of sugar
1/2 teaspoon of salt
1 egg
1/2 cup of finely chopped fresh parsley (100 g), seeds removed and chopped
1 1/2 cups of buttermilk (360 ml)
1 small lettuce leaf, separated into leaves
200g of smoked salmon, cut into thin slices
Preheat the oven to 400°F (hot)
Prepare the dough: in a bowl, mix all the ingredients with your hands until you get a homogeneous mass
Transfer it to a floured surface and roll it out to a thickness of about 1 cm
Cut six circles from the dough using a cookie cutter with a diameter of 10 cm
Place them on a medium-sized baking sheet and bake in the preheated oven
Lower the oven temperature to 350°F (medium) and bake until the dough is firm, but not golden brown (about 15 minutes)
Prepare the cream sauce: while this is happening, in a blender, beat all the ingredients except for the milk until well combined
With the blender running, gradually add the milk, allowing it to drizzle in a steady stream, until the mixture is smooth and slightly thickened. Reserve
Remove the baking sheet from the oven
Distribute lettuce leaves on six plates and place the dough circles in the center
Arrange sliced salmon on top
Cover with the cream sauce and serve immediately
769 calories per serving
