Brioche hoki sliders with a snow pea slaw, salsa verde and citrus aioli
Serves: Makes 30 canapés
Cooking time: 120
Cooking method: Bake
Ingredients
225mls milk, warm
12g dried yeast
60g white sugar
500g baking flour
½ teaspoon salt
150g salted butter, melted
6 egg yolks
Salsa Verde
3 cloves garlic
¼ cup capers
¼ cup gherkins
Handful of watercress
Small handful each of Italian parsley, basil and mint
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
¼ cup olive oil
Slaw
½ cup green cabbage, finely sliced
½ cup snow peas, finely sliced
½ cup carrot, grated
¼ cup celery, finely sliced
½ cup red onion, finely chopped
½ teaspoon salt
½ teaspoon cracked black pepper
2 tablespoons garlic aioli
Citrus Aioli
2 tablespoons garlic aioli
Juice of a lemon
Hoki
Sealord crumbed hoki fish bites (in the freezer department of your supermarket. Follow directions on packet).
Cooking instructions
To make the brioche, combine milk, yeast and 1 tablespoon of sugar in a small bowl. Set aside in a warm place for 5 minutes or until frothy.
Combine flour, salt and remaining sugar in a large bowl and make a well in the centre. Pour yeast mixture, melted butter and egg yolks into the well and stir until just combined. Turn onto a lightly floured surface and knead for 5 minutes or until smooth.
Transfer to a large bowl and cover with plastic wrap. Set aside in a warm, draught free place for 1 hour or until dough doubles in size.
Pre-heat oven to 180ºC.
Use your fist to knock back the dough and knead for 2-3 minutes or until smooth. Roll into 30g balls and place onto a greased baking tray, allowing 4-5cm between each ball.
Set aside in a warm, draught free place for 30 minutes to rise. Bake in a preheated oven for 10-12 minutes or until golden brown and cooked through.
To make the salsa verde, place all ingredients into a food processer and process until smooth. Adjust seasoning to taste.
To make the slaw, place all ingredients into a bowl and mix together. Correct seasoning.
To prepare the citrus aioli, combine garlic aioli and lemon juice in a bowl.
To assemble sliders, cut brioche buns in half and layer with salsa verde, slaw, fish bites and aioli. For easier eating, you can spike them with a cocktail skewer.
