Put the flour into a bowl with the salt, sugar, eggs and yeast and gently rub the mixture together.

Add the milk, then use your hands to mix the ingredients together for 5 minutes.

Leave the dough in a warm place to rest for 30 minutes.

Slowly add the butter to the dough, kneading for a further 6 minutes, then leave the dough in the fridge overnight.

The dough will solidify in the fridge.

Separate the dough into 16 pieces.

Lightly cover your hands with flour and roll each piece into a small ball.

Push your thumb halfway through the middle of each dough ball and place a slither of salmon inside.

Reshape, using a little flour to stop the dough sticking to your hands, and repeat this process until you have 16 mini-brioche.

Lightly grease and line two 450 g/1 lb loaf tins.

Place eight of the balls closely together in each tin and leave to prove until they have reached three-quarters of the way up the tins – about 1 hour.

Preheat the oven to 200°C/400°F/gas mark 6.

Bake the brioche for 15 minutes, then turn out onto a wire rack and leave to cool slightly before serving.