Buckeye Po' Boys
Prep Time: 30 mins
Cook Time: 120 mins
What You'll Need ( Bread Rolls ) :
1 cup King Arthur Unbleached All-Purpose Flour
1/3 cup) cool water
Pinch of instant yeast
2 cups King Arthur Unbleached All-Purpose Flour
2 tsp instant yeast
1 ¼ tsp salt
2 tbsp nonfat dry milk
2/3 cup lukewarm water
2 tbsp olive oil, plus a little extra for bowl and shaping
Combine starter ingredients in a small bowl until a stiff dough is formed. Cover with plastic wrap and let sit overnight.
In stand mixer bowl, add the starter and remaining ingredients. Stir until a shaggy dough ball is formed. Knead on low speed for 8 minutes until an elastic, smooth dough is formed. Place in a large bowl that has a little olive oil. Turn dough to coat. Cover with plastic wrap and let rise in a warm place for 90 minutes until puffy and doubled in size.
Turn out dough on a clean surface. Cut dough in four pieces. Shape in oblong loose shapes. Cover with a towel and let rest for 10 minutes.
Lightly oil hands with olive oil and press each roll into a rectangle. Roll over to form log. Roll back and forth with hands. Pinch ends and rolls again to about 6 inches long.
Place rolls on a parchment lined baking sheet. Cover with a towel and let rise for 90 minutes.
Preheat oven to 425˚
Bake for 18-20 minutes until golden on top.
Remove to a cooling tray and let cool.
Slice in half lengthwise to assemble for Po’ Boy.
What You'll Need (Coleslaw):
¼ cup Snowville Creamery 6% plain yogurt
1 tbsp Snowville Creamery crème fraiche
½ tsp sugar
1 tsp lemon juice
2 tsp Dijon mustard
¼ tsp each: celery seed, salt, and ground black pepper
2 cups shredded or chopped cabbage
¼ cup grated carrot
2 tbsp green onion, finely chopped
Combine yogurt, crème Fraiche, sugar, lemon juice, celery seed, salt, and pepper in a small bowl.
In a larger bowl, stir to combine cabbage, carrot and green onion.
Add yogurt dressing to a large bowl. Toss to coat vegetables.
Cover and refrigerate for one hour to let flavors combine before serving.
What You'll Need (Po' Boys):
½ cup Snowville Creamery 6% plain yogurt
¼ cup Snowville Creamery crème fraiche
1/3 cup dill pickle relish
½ tbsp Dijon mustard
1 tsp fresh lemon juice
1 pound, about 2 cups cooked salmon fillets ( leftovers, or 2 – 14.75 oz. cans, drained ), broken up and flaked
¾ cup bread crumbs
2 green onions, finely chopped
½ tsp Creole seasoning ( Tony Chachere preferred )
1/3 cup Snowville Creamery 6% plain yogurt
4 French or Italian bread rolls or hoagie rolls (favorite recipe above)
½ cup safflower oil
1 large tomato, thinly sliced
2 cups iceberg lettuce, shredded
In a one quart sized bowl, whisk together the Snowville yogurt, Crème Fraîche, mustard, lemon juice, salt, and pepper until well blended and smooth. Refrigerate until ready to use and to allow flavors to blend.
In mixing bowl, add salmon, egg, ½ cup of bread crumbs, onion, Creole seasoning, and Snowville yogurt. Blend until incorporated.
Shape into eight 4” patties.
Heat oil in a large skillet over medium heat. It will be ready when a couple of drops of water sizzles in the oil.
Lightly dredge the patties in remaining bread crumbs.
Fry salmon patties about 4 minutes per side until cooked through and browned on both sides. Remove to paper towel lined plate.
Spread yogurt sauce on the inside of rolls. Lay two salmon patties on each roll.
Top with tomato and lettuce. Serve with any remaining yogurt sauce and coleslaw (optional).
The salmon for this recipe was prepared by placing in shallow baking pan. A little olive oil and Tony Chachere's was sprinkled over the fillets and baked in 400˚ oven for 20 minutes, until it easily flaked.