Thursday, March 7, 2013

Salmon Sandwiches on Soft Havarti and Dill Buns

Just a quick blog today. St. Patrick's Day is fast approaching, as is Easter, and I've been busy searching out all the exciting/fun things I want to attempt.
Holidays always get me so excited to try new recipes!
Anyway, this recipe is very tasty and so worth making your own homemade bread for.
I've use my "go-to" bread recipe that I have used a million times on our blog, but have changed it up a bit by subbing in some whole wheat flour and throwing in some dill and Havarti cheese.
These are perfect for a luncheon when you are looking for something a little out of the ordinary but not so scary that people won't try it.
The Havarti cheese goes really well with the salmon which, as we all know, goes really well with dill.
This made 24 buns, generously filled with the tangy salmon filling.

Salmon Sandwiches on Soft Havarti and Dill Buns

4 - 4 1/2 cups all purpose flour
1 cup whole wheat flour
3 Tbsp sugar
2 envelopes Rapid Rise Yeast
1/2 tsp salt
1 Tbsp dried dill
1/4 tsp baking soda
1 cup shredded Havarti cheese
1 cup buttermilk
1 cup water
1/3 cup butter, cut into pieces

Salmon Filling
3 cups flaked salmon (Canned or freshly cooked and shredded with a fork)
1/2 cup dill pickles, finely diced
1/4 cup onion, finely diced
salt & pepper
mayo to taste - approx 1/3 to 1/2 cup

Preheat oven to 375. Line a cookie sheet with parchment paper, set aside.
In a large bowl combine 2 cups all purpose flour, whole wheat flour, sugar, undissolved yeast, salt, dill, baking soda, and Havarti cheese.
In a medium saucepan, heat buttermilk, water, and butter until very warm (120 - 130); butter does not need to melt completely. Mixture will appear curdled.
Stir into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic 2 - 5 mins). Cover and let rest on floured surface approx 15 mins.
After dough has rested, divide dough into 24 equal pieces. Roll into balls and place on prepared cookie tray.

Cover and place somewhere warm (I place on the top of the stove). Let rise about 45 minutes to an hour. Until doubled in size.

Bake at 375 for 20 to 30 minutes, until tops are nicely browned.

Let cool then gently pull buns apart. Use a serrated knife to cut buns in half horizontally.
To make filling: in a medium bowl, using a fork, mix together salmon, pickle, onion, salt & pepper until well combined. Stir in mayo, a little at a time, until you reach your desired consistency. I like to add enough to make it nice and creamy but go with your own personal preference!

Spoon a generous 2 Tbsp or so of the salmon mixture onto each bottom slice of bun and top with the top half.

Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
I love the combination of the soft, squishy bun with the creamy salmon with bits of crunchy pickle and onion.

Stop by The Chicken Chick and Love Bakes Good Cakes and Carole's Chatter for tons of fun links!


  1. How long do these rolls last? Can you freeze the dough and then bake?

    1. I have never frozen the rolls un-baked. I have, however, baked them and then frozen them and they last for quite a while that way. :)

    2. Thanks, I wanted to have them for an appetizer at a wedding reception, and was worried about them being dry.