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Brioche hoki sliders with a snow pea slaw, salsa verde and citrus aioli

Serves: Makes 30 canapés

Cooking time: 120

Cooking method: Bake


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   



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



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.