Smoked salmon mousse brioche bites

Roll the overnight chilled brioche to a quarter inch (6 mm) thick sheet, refrigerate an hour to relax, and roll again until perfectly even.

Cut into diamonds, squares or one and a half inch rounds.

Transfer to a sheet pan lined with a silicone mat or parchment paper.

Proof until doubled in size, around 90 minutes; if the room is too cool, proof in the oven with a saucepan of boiling water inside and the buns covered.

Brush with egg wash and bake at 450F / 230C for less than six minutes.

In a food processor break down the chopped smoked salmon with lemon juice.

Add the cream cheese (or mascarpone), the minced shallots, the lemon confit and dill, then a drizzle of heavy cream until the texture is right.

Trim the sides off the buns if too large for one bite; keep the scraps for a pudding or diplomat.

Cut the tops off and make a hole in each top with a large plain pastry tip.

Fill each bottom with the salmon mousse; optionally sprinkle with mint, chives, dill, capers or more lemon confit, then put the top back on.

Fill each hole with more mousse, remove the excess and garnish with caviar.