Project C Project C
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Brioche with champagne, smoked salmon and horseradish and a radish salad 

For 1 brioche | Preparation: 14 hours - Cooking time: 15 minutes 


Additional kitchen equipment


600g flour 
4 eggs 
80g caster sugar 
10g salt 
20g yeast 
1.5dl champagne demi-sec 
250g cold butter 
1 egg for the egg wash 
some extra butter to grease the loaf tin 
some extra flour 

4 slices smoked salmon 

2dl sour cream 
1 tablespoon horseradish purée 
salt & pepper 

For the radish salad 
1 green radish 
1 long red radish 
1 piece of daikon 
1 Chioggia beet 
(If you cannot get hold of the different types of radish, the daikon or the Chioggia beet just use regular radishes.) 

For the garnish 
small tray mustard cress 
freshly milled pepper 

Additional kitchen equipment

food processor with dough hook 
cling film 
rectangular loaf tin 
kitchen brush 
wire rack 
grill or toaster 
plastic squeeze bottle 


Add flour, eggs, sugar, salt, yeast and champagne to the food processor mixing bowl and start kneading using the dough hook. 


Add the cubed cold butter and keep kneading until all the butter has been absorbed. 


This results in a very thin dough so do not try to knead this by hand in case you don’t own a food processor. Wrap the dough in cling film and leave to rest in the fridge for 12 hours. 


Take the dough out of the fridge but let it acclimatise for 15 min-utes before you handle it again. Sprinkle the work surface with some flour, grease a rectangular loaf tin with melted butter and sprinkle with flour as well. 


Form the dough into a long brioche shape and put it in the baking tin. Leave the dough to prove for 2 hours. 


Beat the egg for the egg wash and brush the top of the brioche with it. Bake the bread in a preheated oven at 180C for 20 min-utes. Remove the brioche from the baking tin and transfer to a wire rack to cool. 


Cut 4 thick long slices and roast the slices of bread under a grill or in a toaster until nice and golden. 


Put the sour cream in a mixing bowl and season with the horseradish purée and some salt and pepper. Transfer it into a plastic squeeze bottle and keep in the fridge. 


Rinse the radishes, the Chioggia beet and the daikon and cut into thin slices. Put a slice of smoked salmon on every toast and finish with some thinly sliced radishes, daikon, Chioggia beet, some red mustard cress and the horseradish cream. 

Season the garnished toasts with freshly milled pepper.