Christmas braided loaf with hot-smoked salmon, dill cream, roasted beetroot, and crispy capers

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Place the beets on a small tray, toss them with 1 tablespoon olive oil, half of the black pepper, and a pinch of salt. Roast for 25 minutes, or until tender. Let them cool, and lower the oven temperature later if needed for the final bake.

2. 2

   While the beets roast, make the dough. In a large bowl, combine the flour, salt, sugar, and instant dry yeast. Add the warm milk, melted butter, and 1 egg. Mix until a dough forms.

3. 3

   Knead for 8 to 10 minutes until the dough is smooth and elastic. If it feels too sticky, add a little more flour. Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for 35 minutes, or until noticeably puffed.

4. 4

   In another bowl, mix the cream cheese, fresh dill, lemon zest, lemon juice, garlic powder, and the remaining black pepper until smooth and spreadable.

5. 5

   To make the crisp topping, pat the capers very dry with paper towels. Heat the remaining tablespoon of olive oil in a small skillet over medium heat and fry the capers for 1 to 2 minutes until they open and turn crisp. Remove and drain on paper towels.

6. 6

   Preheat or adjust the oven to 375°F / 190°C. Line a large baking sheet with parchment paper.

7. 7

   Punch down the dough and roll it out on a floured surface into a rectangle about 16 x 12 inches. Spread the dill cream cheese down the center and arrange the flaked hot-smoked salmon and cooled roasted beets on top.

8. 8

   Cut diagonal strips about 1 1/4 inches wide on both sides of the filling, keeping the center intact. Fold the strips over the filling, alternating sides, to create a braid. Transfer the braid to the prepared baking sheet.

9. 9

   Brush the surface with the beaten egg and sprinkle with sesame seeds. Bake for 20 minutes at 375°F / 190°C, rotate the pan, and bake 10 minutes more, or until the braid is golden and fully baked.

10. 10

    Let the braid rest for 10 minutes before serving. Finish with the crispy capers on top so they stay crunchy. Slice and serve warm.