Smoked Salmon and Cream Cheese Loaf

This is a lovely salmon loaf that is perfect for a luncheon or antipasto platter (when sliced). Easy to make, and it looks so special.

When you make a loaf like this, you will notice some separation between the layers. There’s nothing wrong with it, but if you don’t like to see it, you have to make sure your layers are patchy. Hmmm how can I explain that?

If you completely cover your layer with cheese and salmon there’s not a lot for the bread dough to stick to. For instance, if you were to leave some areas free of filling the dough will stick to itself and there will be fewer gaps. But I would rather have more salmon and cheese, so I’m OK with the gaps. 😉 Oh, and getting the timing right for proving, will help prevent large gaps too. You’ll see I have some tips on that in the recipe steps below for the salmon loaf.

Smoked Salmon and Cream Cheese Loaf

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becs-table.com.au

I love this Smoked Salmon loaf. Make it for a luncheon on an antipasto board. Delicious! I could it every day as a sandwich with sliced tomato and beetroot sprinkled with a touch of salt.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs 5 minutes mins

Difficulty Medium

Course Lunch

Cuisine European

Servings 1 loaf

Method Thermomix

Cook ModePrevent your screen from going dark

Equipment

• 1 Thermomix

Ingredients

  

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For the bread dough:

• 500 g bakers flour
• 10 g flaked salt; I use pink Murray valley.
• 50 g unsalted butter cold cubes
• 15 g caster sugar
• 150 g tap water
• 150 g milk full fat
• 10 g dry yeast powder
• 1 large egg
• +1 egg for egg wash optional

For the filling:

• 150 g smoked salmon
• 60 g cream cheese
• 2 tsp capers

Instructions

 

• Remove the cream cheese from the fridge and allow it to come to room temp.
• Weigh the flour, salt, sugar and cold butter cubes into the TM bowl Mix to combine for 5 seconds/speed 6, then remove from the bowl and set aside.
• Add the water, milk, and yeast to the TM bowl and warm for 5 mins/37°C/speed 1
• Return the dry mix to the bowl and add the egg.
• Mix for 10 seconds/speed 5
• Then set the TM to knead for 3 minutes.
• As soon as the time is up pop your dough in a covered bowl or Thermoserver and allow to prove for 30 mins.
• After 30 minutes remove from the bowl and roll out into a large rectangle using the length of your loaf tin as the with for size.
  
• Spread the cream cheese over the dough, then place on your smoked salmon and capers. Roll the dough up and place it into your prepared tin.
  
• Allow this to prove until it’s just above half way in the loaf tin.
  
• Then with the lid on set it in a cold oven set to 180°c fan and allow it to bake for 35 mins. My oven takes around 10 minutes to reach temp if yours takes longer you may need to add a further 5 minutes to the baking time. But start off in a cold oven so you get a good oven spring on your loaf
  
• When the time is up remove the loaf from the oven and take off the lid. Allow it to cool for 5-10 minutes then remove it from the pan and sit it on a cooling rack to completely cool before slicing.

Notes

This Loaf needs to be kept in the fridge once its been baked and cooled. Then use it withing a couple of days.