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Zin Sliced Bread with Smoked Salmon, Cream Cheese, Lime and Capers

Zin Sliced Bread with Smoked Salmon, Cream Cheese, Lime and Capers

Instructions

For the sour dough

  1. Mix on 1st speed for 10 minutes and then place in a closed container and set aside outside the fridge
  2. Use at least 24 hours later

For Zin sliced bread

  1. Mix all the ingredients together for 3 minutes on the 1st speed and for about 5 - 7 minutes on the 2nd speed
  2. Immediately cut 1,200 gr dough for 600 gr sliced bread baking tin.
  3. Ferment for about 50 - 60 minutes (before dough reaches the rim of the baking tin)
  4. Cover with lid and bake with steam at 210°C for at least 50 minutes
  5. Once it has been baked and has cooled down well, cut in the sliced bread machine

For the filling

  1. Spread the aromatic cream cheese on both slices of bread (not more than 40 gr.)
  2. Then sprinkle with the finely-chopped capers or the grated gherkins
  3. Add the smoked salmon and season with a little pepper
  4. Close and cover the sandwich in plastic wrap (if a triangular plastic pocket exists, cut triangularly and store in pocket)