Smoked Salmon Pâté with Chive Brioche Tear-and-Share Buns

To prepare the brioche dough, place the bread flour in the bowl of a stand mixer fitted with a dough hook. Add the chopped chives and sea salt to one side of the bowl, and the caster sugar and yeast to the opposite side. Mix each side into the flour separately before combining everything. Gently warm the milk in a small pan until it is lukewarm to the touch, then slowly pour it into the dry ingredients while mixing on low speed.

Lightly beat 3 of the eggs. With the mixer on medium speed, gradually add the beaten eggs and knead for 10 minutes. Once the dough is smooth, begin adding the softened butter one cube at a time, ensuring each is incorporated before adding the next. Continue mixing for another 5–8 minutes until the dough is very soft and elastic. Scrape down the sides, transfer to a clean bowl, cover with a tea towel, and let it prove in a warm spot for 1.5 to 2 hours until doubled in size. Chill the dough in the fridge for 1 hour to firm up.

While the dough chills, prepare the pâté. Place the smoked salmon, soft cheese, and Dijon mustard in a food processor. Pulse a few times until the salmon is coarsely chopped but not a smooth purée. Transfer the mixture to a bowl and stir in half the capers, the chopped dill, lemon zest, and lemon juice. Season with black pepper to taste and chill until ready to serve.