Homemade Fish Buns

Homemade Fish Buns

Homemade Fish Buns

Homemade fish buns can be healthy. You can adapt this bun recipe to your own taste.


* ½ pounds, ⅞ ounces, weight Plain Flour
* ¼ ounces, weight Yeast
* 1 ounces, weight Sugar
* ½ teaspoons Salt To Taste
* 7 tablespoons, 1 teaspoon, 5-⅛ pinches Warm Water
* 1 whole Egg
* 1 ounces, weight Butter, Softened
* _____
* 1 Tablespoon Olive Oil
* 1 teaspoon Garlic, Chopped
* 2 Tablespoons Red Onion, Chopped
* 5-⅓ ounces, weight Smoked Salmon, Crumbled
* 3-⅝ ounces, weight Mashed Potatoes
* 1 teaspoon Pepper
* 1 teaspoon Salt To Taste
* 1 Tablespoon Sesame Seeds, For Garnish

Preparation Instructions
In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter until combined. Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 8 round balls and allow them to rise for 10 minutes .
Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 5 inch, thickness 1/4 inch).
In a pan heat 1/2 table spoon olive oil over medium high heat add garlic and mix. Next add onion, salmon, and mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well.
Now place a tablespoon full of filling mixture in the middle of each disk. Fold the edges of the disk in three places to cover the filling.
Place the fish buns on a greased baking tray and allow to rise for 35 minutes. Next brush the remaining beaten egg over the fish buns and sprinkle some sesame seeds on top.
Bake at 200 C for 20 minutes or until golden brown.
Serve with tomato sauce.

Ready in
2 h
Deliver Ingredients

Fish Bun Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Bun Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Bun Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.