Snack buns with filling

1 . Stage

First, prepare the dough for the rolls. To do this, sift a glass of flour into a bowl, add salt and yeast. Warm the water, but it must not be hot, and pour it into the flour. Use a spatula to knead the dough, adding flour so that the dough does not stick.

2 . Stage

This is how it turns out. Cover the surface with flour and roll out the dough not too thinly.

3 . Stage

Cut out bun blanks, cover with a towel and let stand for 30 minutes.

4 . Stage

Meanwhile, prepare the stuffing. The fillet should be boiled in advance and left to cool in the broth. I boil it with salt and my favorite spices (smoked paprika, pepper and dried garlic). Boil the egg as well. The pickles you need are just this small.

5 . Stage

In a blender put the sliced fillet, melted cheese, egg, dill and chopped garlic clove. Add a tablespoon of sour cream, a little salt (just a little), and a little broth in which the fillet was cooked. Whisk everything. You should get a mass like this. If it is too thick, add more broth to the desired consistency.

6 . Stage

Fry the buns in a dry frying pan for about 7-10 minutes on each side until tender. Be sure to use low heat and try not to crush the billets on the pan, otherwise the buns will not rise evenly.

7 . Stage

Cut the ready buns without cutting them to the end, fill them with the filling, put one or two gherkins and a sprig of dill. Serve on lettuce leaves, you can sprinkle a little sumac on top.