The filling, which is used in this recipe, can be said to be universal. It can be used to lubricate pita bread, fill profiteroles, decorate crackers, fill tartlets or just eat with a spoon)). Well, buns are generally a fairy tale, they are prepared quickly, they are also eaten)))
CucumberGherkins (as many as you get rolls, you can have two cucumbers) - to taste
First, prepare the dough for the buns (thanks to tasty minute for their idea). To do this, sift a glass of flour into a bowl, add salt and yeast. Heat the water, but so that it is not hot, and pour it over the flour. Use a spatula to knead the dough, adding flour so that the dough does not stick.
This is how it turns out. Sprinkle the surface with flour and roll out the dough is not very thin.
Cut out the blanks for the rolls, cover them with a towel and let stand for 30 minutes.
Meanwhile, prepare the filling. The fillet should be boiled in advance and left to cool in the broth. I cook with salt and my favorite spices (smoked paprika, pepper and dry garlic). Boil the egg as well. Cucumbers need just such small ones.
In a blender, place the sliced fillet, melted cheese, egg, dill and crushed garlic clove. Add a tablespoon of sour cream, a little salt (just a little), and a little broth in which the fillet was cooked. Beat everything. You should get this kind of mixture. If it turns out too thick, add more broth to the desired consistency.
Fry the prepared rolls in a dry pan for 7-10 minutes on each side until ready. Be sure to use a small fire and try not to use the blanks, putting them in the pan, otherwise the buns will not rise evenly.
Ready-made buns cut, without cutting a little to the end, fill with filling, put one or two gherkins and a sprig of dill. Serve on lettuce leaves, you can sprinkle a little sumac on top. Bon Appetit!!!