Salmon Brioche Hot Pockets With Herb Vinaigrette

Warm and buttery brioche hot pockets stuffed with soft baked salmon. Blend up tangy and delicious lemony mustard and herb vinaigrette for dipping, and you’re set to eat!

White flour and really, bread in general, has a special place in my heart. I get a little panicky just thinking of having to give it up, like so much of America seems to be doing now, for the gluten-free diet. Oh I just couldn’t. Fresh sourdough(my childhood favourite), crumby ciabatta, warm fluffy challah, and flaky brioche. These are some of the things that make me happy and content(and fill my constantly rumbling belly).

I also love salmon. Working as a sushi chef, one may think I would have had my fill of fish… but I haven’t. Granted, I do make salmon less often at home but when I do, we fall in love all over again.

Also try these Delectable Pan Seared Honey Garlic Salmon Skewers!

Here, I combined two lovely things- homemade brioche bread and that favourite fish- to create a great dish that is filling, but also light. Brioche by nature, is crumby and kind of just flakes away while you eat it, making for a surprising first bite. The salmon is slow baked and tender, and pairs perfectly with this easy-as-pie dipping sauce.

The flavours in these hot pockets are subtle and to add an oomf(can I spell it like that?), I like to serve them alongside this tangy lemon mustard vinaigrette. I encourage you to use high quality olive oil and fresh lemon juice, as well as basil and thyme- you will be pleasantly surprised by how much flavour this dip has!

What is brioche?

Brioche is an enriched French bread/pastry. “Enriched” means that the dough has a high content of butter and eggs. These fats give this pastry bread a tender soft crumb, and flaky texture. If you want to make this dough dairy free, you can substitute the butter for butter-flavoured margarine or dairy free butter.

How do I make Homemade Salmon Brioche Hot Pockets?

This homemade brioche recipe is easy to prepare, although it does need some forethought. I use a stand mixer for kneading the dough, but you can do it by hand so don’t fret if your a mixer short!

Once kneaded, the dough needs to first double in size, be punched down, and rise again. Then we roll out the dough and slice it(into 12 rectangles), and add our herby vinaigrette and salmon.

To get that cute hot pocket look, press the edges together with the teeth of a fork. Now the pockets sit again to rest, and finally get a brush of egg and go into the oven. As I said, they are quite filling, so you’ll probably have extra to freeze or reheat for next day lunch. As for any extra vinaigrette- use it for dressing your favourite greens!

I hope you love these Salmon Brioche Hot Pockets like we do! If you make them, share a photo on Instagram and be sure to save your favourite recipes on Pinterest. Can’t wait to see what you create!

Lots of love, Estee