For the buns: In a measuring cup or jug, combine the Water (1 cup) and Milk (1/4 cup), Active Dry Yeast (2 teaspoon), Granulated Sugar (2 tablespoon), and Squid Ink (20 gram). Let stand until foamy, about 5 minutes.
Meanwhile, beat the Large Egg (2) and set aside.
In the bowl of a stand mixer, add the Bread Flour (3 1/3 cup), Salt (2 teaspoon) and one third of the Unsalted Butter (6 tablespoon). Using the paddle attachment, mix the ingredients until the butter is the size of crumbs.
Stir in yeast mixture and beaten egg. Run the mixer on medium-low until a dough begins to form –about 6–8 minutes.
While the mixer is running, add a tablespoon of butter, once it has been fully incorporated add another tablespoon and continue until all the remaining butter has been incorporated. Continue to mix/knead the dough until it pulls completely away from the sides of the bowl.
Shape the dough into a ball and place it into a large bowl (it will be sticky and wet). Cover the bowl with a cling film, and let the dough rise in a warm-draft-free place until it has doubled in size about 1 hour.
Using a dough scraper (or chef's knife), divide the dough into 8 equal parts.
To shape the dough into balls, gently flatten each piece like a pancake. Pull up each side pinching it together in the center. Repeat until the ball is sealed. Flip the ball over, seam side down and move to an un-floured part of your board.
Place your palm over the top and gently roll into a smooth ball. Transfer to a baking tray, placing them about 5 centimeters apart. Cover loosely with cling film and let the buns rise in a warm place for about 30–45 minutes, or until puffy and slightly risen.
To make the egg wash, beat the remaining egg with a splash of water. When the buns are finished with the second rise, gently brush each one with egg wash. At this point, you could add Black Sesame Seeds (to taste) to the top of your rolls, if desired.
Preheat your oven to 200 degrees C (400 degrees F).
Bake for about 15–20 minutes or until they have a hollow sound when tapped at the base. Transfer to a wire rack to cool completely.
For the salmon patties, finely chop the Salmon (1 pound) by hand or in a food processor.
Add the Fresh Cilantro (1 tablespoon), Chili Pepper (1), Lemon (to taste), Breadcrumbs (1/2 cup), Egg (1) and Salt and Pepper (to taste).
Place in the fridge for about 20 minutes to firm.
Form into 4 patties. Cover with cling film and set in the fridge for another 15–20 minutes to firm again.
When ready to cook, fry or grill for about 3–4 minutes on eat side.
To serve, spread some mayonnaise over the base of a squid ink brioche bun, top with Cucumber (to taste) ribbons, followed by a salmon patty, then some tomato slices and lastly, some Microgreens (to taste).