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Impastare tutti gli ingredienti tranne il sale e lavorare il tutto fino a ¾ di impasto. Solo a questo punto aggiungere anche il sale e finire di impastare fino a ottenere una pasta liscia e omogenea. Trasferire in uno stampo da cake e lasciare lievitare fino al raddoppio del volume. Trascorso il tempo, pennellare la superficie del cake con l’uovo sbattuto e cuocere in forno preriscaldato a 190°C per 20-25 minuti. A cottura ultimata, togliere il pane dal forno e lasciare raffreddare, quindi sformare il pane in cassetta e tagliarlo a fette. Con un coppapasta, da ogni fetta ricavare dei cerchi da 5 cm di diametro e tostare in forno fino a doratura.
Tagliare il salmone a dadini e tenerlo da parte. Ammollare il foglio di gelatina in acqua fredda per 3 minuti, quindi trasferirla in un pentolino e riscaldare a 40°C per fino a scioglimento, aggiungere il succo di limone e il sale, aggiungere il salmone e mescolare bene. Riempire delle formine di silicone a semi-sfera e riporre in congelatore per almeno 1 ora.
Unire e amalgamare tutti gli ingredienti fino a ottenere una crema, trasferire in una sacca da pasticcere.
Dressare una spirale di crema di formaggio su ogni cerchietto di pane, quindi disporre 1 mezza sfera al salmone su ogni tartina e decorare con 1 pezzetto di scorza di arancio, 1 di limone e 1 ribes.
Ricetta in breve - Bretzel tartina al salmone
RSI Le ricette 23.04.2018, 14:11
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