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Salmon in Brioche

  • BAKE: 35m
  • SERVES: 8


Premium White Bread Mix 5 x 500g
  • Premium White Bread Mix 5 x 500g
  • Eggs 2 medium
  • Milk 210ml
  • Butter (softened at room temperature) 100g
  • Salmon 1kg
  • (2 evenly sized pieces of fillet, skinned and boned)
  • Cooked Spinach (well drained) 150g
  • Ricotta Cheese 125g
  • Mascapone Cheese 75g
  • Onion (finely chopped) 25g
  • Ground Nutmeg or Mace pinch
  • Salt and Pepper to taste
  • 1 Lemon (thinly sliced)
  • 1 Egg yolk for glazing



METHOD (Makes 6 – 8 portions)

Blitz all the “Filling” ingredients together in a food processor then allow the mixture to chill in the refrigerator whilst preparing the dough.

Place the Premium White Bread Mix into a mixing bowl, add eggs, milk and butter and mix to form a dough ball. Knead well for 5 minutes on a lightly floured surface. The dough will be quite soft at first but will tighten up during kneading.

Loosely cover with a damp tea towel, lightly oiled plastic or polythene and rest for 5 minutes.

Remove the cover and split the dough into two pieces, roll out each piece to a rectangular shape, slightly larger than the salmon fillets.

Place one rectangle of dough onto a large baking tray lined with baking parchment and on top of this, one of the salmon fillets in the centre.

Spread this with half the Spinach filling then lay the lemon slices over.

Spread the second salmon fillet with the remaining filling and place this filling side down, over the other piece.

Dampen the edges of dough with a little water and use the remaining dough rectangle to form a lid over the salmon, ensuring all the edges are well sealed.

Trim up edges if necessary then brush top over with egg yolk and snip with scissors to make a few steam holes.

Bake in a preheated oven at 220°C (428°F Gas Mark 7) for approximately 30 –35 minutes until golden brown . Leave to rest for at least 15 minutes before serving hot or delicious served cold.

“I have had a Panasonic for over 4 years, it is used 5 out of 7 days per week. I haven't bought a loaf of bread since 2005. I have an AWT one, bought cheaply on Bid tv, on standby in case my overworked Panasonic dies. Can I just say how wonderful Wrights mixes are and speed of delivery is unbelievable. I made the Italian Almond Rusks yesterday - they went in no time. I of course called them Biscotti not Rusks. I also love all the different recipes you provide for each mix. 3 of my friends have rescued their bread makers from garages and attics, since trying my Wrights mixes. Happy Baking.”

Sylvia Fraser

Deb's Tips

Expect a masterpiece with this excellent recipe, one you will make time and time again.

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