
A stunning centerpiece featuring buttery, herb-flecked brioche buns baked in a ring around a creamy, zesty smoked salmon pâté. Perfect for festive brunches, holiday appetizers, or elegant entertaining.
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.
Line a large baking sheet with parchment paper. Turn the chilled dough onto a lightly floured surface and divide it into 18 equal pieces (about 50g each). Roll into smooth balls. Lightly butter the outside of a 12cm ovenproof bowl and place it in the center of the baking sheet. Arrange the dough balls in a ring around the bowl, leaving a 2cm gap between them. Cover and let prove in a warm place for 30–35 minutes until doubled.
Preheat your oven to 180°C (160°C fan/gas 4). Beat the final egg and brush it over the risen dough balls. Bake for 25–30 minutes until the buns are risen and deep golden brown. Let them cool on the tray for 20 minutes before carefully removing the center bowl. To serve, spoon the chilled pâté into a small serving bowl and place it in the center of the brioche ring. Garnish with extra dill, black pepper, and a drizzle of olive oil.
For the best brioche texture, ensure your butter is soft but not oily. If the dough feels too sticky to handle after the first rise, the 1-hour chilling stage is crucial as it firms up the butter. You can make the pâté a day in advance to allow the flavors to meld.




