Cut 8 slices of brioche (you can buy ready-made at the bakery) into palm-sized rounds and spread with butter. Cover 4 slices with 1 slice of smoked salmon each.
Cut the cucumber without core and peel into very fine cubes – season with chopped dill, salt and pepper and bind with a little crème fraîche.
Spread a coffee spoonful of the mixture in the center of each brioche topped with salmon, then place another slice of salmon and the second slice of brioche on top and press together as if to make a roll.
Stir the egg and the whipped cream, turn the filled brioche in the egg and whipped cream mixture to the other side and then coat it in the white bread crumbs like a schnitzel – press it well together again and bake it in clarified butter until golden brown.
Result: crispy on the outside and juicy on the inside.
Recommended sauce: Crème fraîche seasoned with lime juice, salt and pepper.
Tip: Instead of clarified butter, you can also use butter in most cases.
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