Creamy salmon, spinach and dill bialys

My lunch loophole

I am not a good cook, somehow my baking skills never transferred to cooking and therefore every time I have someone round for lunch I break out into cold sweats, wondering what I could make them. There are only so many times you can serve plain bread and butter.

That’s where these creamy salmon, spinach and dill bialys come in, yes they are a bake, but a bake that’s technically a whole balanced meal.

Filled with zesty creamy cheese, salmon, dill and spinach, these are my easy to prepare and make, lunch time loop hole.

Ingredients

500g strong white bread flour

7g salt

4g dried yeast

330ml warm water

For the filling

150g cream cheese

1 (150g) can salmon

2tbsp cooked spinach (I buy frozen and just defrost)

1/2 onion chopped and cooked till soft

1tbsp chopped dill

1/2 Lemon zested

Salt and pepper to taste

Method

1) In a large mixing bowl, combine your flour, water, salt and yeast. Mix into a shaggy dough and pop a cloth over the top. Leave for anywhere between 3-12hrs (depending on your timings).

2) When you’re ready, tip your dough out onto a floured surface, divide into 8-9 chunks. Pinch the sides of each piece into the centre and roll into a ball. Place seam side down onto a lined sheet of baking paper. Pop the cloth back over the top and leave to proof for an hour.

Preheat your oven to 200c/180 fan

3) Place all your filling ingredients in a bowl and mix to combine. Using your floured finger tips, dimple a golf sized hole into the centre of each bialy. Scoop two spoons (or as much as you’d like) of filling into the centre, sprinkle with sesame seeds (optional). Bake for 20-25 minutes until golden.

Enjoy!