Recipe for Gua Bao with Scottish Salmon

Prepare the dough: mix the yeast in a bowl with 80 to 100 ml of slightly warm water. Place the flour, sugar, and salt in a mixer fitted with a dough hook, add the water and yeast, and mix for 5 to 6 minutes on low speed to obtain a dough. Let it rest for 1 hour at room temperature.

Peel, wash, and grate the carrot, wash and cut the cucumber into small cubes, cut the salmon into small cubes of 5 to 6 mm. Set everything aside in the refrigerator.

Mix the mayonnaise in a bowl with the hot sauce.

Roll out the dough to a thickness of 4 to 5 mm, cut out circles of about 8/9 cm with a cookie cutter, steam them for 7 to 8 minutes, and let cool.

Sear the pieces of salmon for 1 minute in a pan over high heat with olive oil, season with salt and pepper, add sesame and soy sauce, and mix.

To finish, spread a little mayonnaise sauce on each round of dough, distribute the carrot, cucumber, onion, and cubes of salmon on top, sprinkle with chopped coriander, and enjoy.