Dill snails

Ingredients for 4 servings:

• 500 g wheat flour type 405
• 1 packet of dry yeast
• 325 ml water, lukewarm
• 1 tsp raw cane sugar
• 1 tbsp apple cider vinegar
• 200 g cream cheese
• 2 bunches of dill
• 1 tsp fish sauce
• 1 tbsp lime juice
• e.g. olive oil
• e.g. breadcrumbs
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 40 minutes

Mix the flour with the dried yeast, sugar, and a pinch of salt. Knead in a food processor with the apple cider vinegar and water until a smooth dough forms. Let the dough rise in a warm place for 1 hour. Finely chop the dill and mix it with the cream cheese, fish sauce, and lime juice. Season with salt and pepper to taste. Grease a 28 cm diameter baking dish with olive oil and dust with breadcrumbs. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Divide the dough in half and roll it out (30 x 50 cm). Spread half of the cream cheese mixture on one piece of dough. Roll the dough up from the long side. Cut the roll into 3 cm long pieces. Place the pieces tightly together in the baking dish. Repeat with the other half. Let everything rise for another 45 minutes. Place the dish in the upper third of the oven and bake for 20 minutes. If necessary, add another 5 minutes until the desired browning is achieved. Tip: Serve with cured salmon, smoked fish, or caviar.