Smoked Salmon Bao Buns
The bao bun has its roots in Chinese gastronomy, where it was known as 'mantou' as early as the 3rd century BC. Modern, Western adaptations often incorporate new ingredients, such as smoked salmon, which evokes a Scandinavian influence. This is a meeting of East and West in the kitchen. The bao bun dough is particularly soft and airy, which is perfectly suited to the silky, slightly salty salmon. Fresh vegetables and dill sauce add freshness and balance to this dish. As the dill-sauced salmon meets the warm, steamed bao bun, the flavors harmoniously melt together. It is an ideal choice for brunch, a light dinner, or a stylish guest treat. To make it even more special, add thinly sliced avocado or a little lemon zest to the sauce.
Ingredients for this recipe
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Preparation Steps
1
First, prepare the ingredients: thinly slice the cucumber and red onion. If necessary, cut the smoked salmon into smaller slices. Finely chop the dill.
2
In a small bowl, combine the sour cream, mayonnaise, lemon juice, and fresh dill. This will be the dill sauce, which perfectly complements the salmon flavor. Tip: Letting it rest for a few minutes will intensify the flavor.
3
Steam the bao buns in a bamboo steamer or in a pot covered with a metal strainer. The steaming time is 6-8 minutes, until they are soft and cooked through. Be careful not to open the lid during steaming, otherwise the steam will escape!
4
After steaming, carefully open the bao buns – they are naturally half-open. Tip: If the dough is sticky, use a slightly oiled spoon to open them.
5
Spread the inside of the bao buns with the dill sauce, then layer in the smoked salmon, cucumber, and red onion.
6
Sprinkle with black sesame seeds and garnish with microgreens. This is not only aesthetically pleasing but also adds a refreshing taste.
7
Serve immediately while the bao is still warm and soft. Tip: You can offer extra lemon wedges on the side if someone prefers it more tangy.
