Regal Salmon, Pickled Cucumber & Tomato Salad with Challah Bread

Difficulty: Expert 
Cooking time: 55 mins  
Serves: 6  
Preparation time: 145 mins  


1.6kg plain flour

2 teaspoons kosher salt

15g dried active yeast

1 teaspoon caster sugar

1 liter of warm water

1 beaten egg (to brush on top before baking)


Pickled cucumber:

1x packet (200g) Regal Beech or Dill Smoked Salmon Slices

2 small cucumbers, sliced thinly

2 tomatoes, core removed, diced

1 red onion, sliced thinly

¼ cup rice wine vinegar

1 teaspoon caster sugar

1 teaspoon kosher salt

To serve, lemon wedges, dill fronds


Sift flour and salt into a large warm mixing bowl and make a well in the center. Dissolve the sugar in about 300ml of the warm water and sprinkle the yeast on top. Leave for 10 minutes until frothy. Pour liquid into the center of the bowl of flour and sprinkle the surface with a little flour from the sides of the bowl. Cover bowl with a cloth. Leave in a warm place for 20 minutes.

Begin making a dough. Mix all the flour and liquids in the bowl together by hand, adding as much extra warm water as is necessary to make a firm dough. Then knead on a floured surface for about 5-10 minutes by hand or in an electric mixer using the dough hook. Place dough in clean bowl, cover, and leave in a warm place until doubled in size, about 1 ½ hours.

Turn risen dough onto a lightly floured surface and knead until the dough is smooth and elastic. Divide the dough in half and then each half into three. With the palm of the hand roll each piece into a long thin roll and form into two plaits. Place on a floured baking sheet and leave in a warm place for 15 minutes.

Preheat oven to 425°F. Brush with beaten egg. Bake for 15 minutes in the hot oven and then reduce the temperature to 350°F and bake for a further 35-40 minutes. Cool on a wire rack.

To make the pickled cucumber - place a small pot over medium heat. Add the rice vinegar, salt and caster sugar. Simmer together until sugar has dissolved. Take pot off the heat and allow liquid to cool. Slice the cucumber and onion thinly, and dice the tomatoes, place into a medium-sized bowl. Pour pickling liquid over the salad ingredients and leave for 20 minutes to pickle.

Remove the Regal Smoked Salmon from the fridge and allow to rest for 5 minutes. Finely chop the dill or fennel fronds. Sprinkle each of the slices in the chopped dill. Alternatively, use Regal Cold Smoked Dill Salmon for the same quick flavor.

Serve the Challah bread, with a platter filled with Regal Smoked Salmon slices, pickled cucumber and tomato salad and plenty of lemon wedges, to break the fast.