Half Smoke Brioche Bites

• 4 links of half smokes, sliced 1/3 inch thick
• 2 loaves of brioche
• 3 high quality dill pickles (the refrigerated kind that have a great snap)
• 3-4 tablespoons spicy/strong dijon mustard

1. Slice your brioche loaf into normal size sandwich slices. Use a cookie cutter or a glass that is about 2 inches in diameter and cut rounds from the brioche. Lightly toast the rounds in a toaster - just letting them brown very slightly.
2. In a skillet over medium heat, place a batch of half smoke slices in and let them sit for 5 minutes. They should get a really beautiful caramelization on them and render out a good amount of fat. Flip the slice and cook for another 3 minutes, checking for caramelization. Keep the first batch warm in a 200 degree oven on a baking sheet, covered in foil while you cook the rest.
3. Brunoise your pickles (very tiny, tiny dice) or as nice little squares as you can get.
4. Take a brioche round and top with a warm half smoke. Place 1/2 teaspoon of mustard (or more or less depending on your taste and how strong your mustard is) and decorate the top with a sprinkling of pickles.

smokes, loaves, dill pickles, mustard

Taken from food52.com/recipes/15210-half-smoke-brioche-bites (may not work)