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[Photograph: Clare Barboza]

Most of use know that salmon, cream cheese, and capers is a killer combination layered atop a bagel. But those flavors aren't necessarily tied to a bagel shop. Filling a buttery cornmeal and millet tart crust with a tangy crème fraîche custard, slices of salmon, flecks of dill, and a handful of salty capers, as Megan Gordon does in Whole-Grain Mornings, is just as grand an idea. The resulting tart has all the sass of that Jewish special, but baked up into a beautiful, portable brunch or picnic dish.

Why I picked this recipe: I like just about all things involving smoked salmon and/or tangy crème fraîche, so this tart was an obvious choice.

What worked: This tart is like a bagel and lox transformed into the ultimate fancy brunch dish—salty, sweet, buttery, and tangy, with a wonderfully nutty crust.

What didn't: Unless you're using a non-stick tart pan, you'll want to line the bottom with parchment paper. This crust is sticky.

Suggested tweaks: If you can't find crème fraîche, you can substitute full-fat sour cream. If you can't find millet, you could perhaps use uncooked quinoa instead, or skip it altogether. You'll miss that extra crunch, but the crust will still come together without it.

As always with our Cook the Book feature, we have five (5) copies of Whole-Grain Mornings to give away this week.

About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. She blogs at Cooking Wolves. Follow her @KateHWiliams.

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