Editor's note: SE intern Kerry Saretsky is so considerate. Not only does she provide us all with some great New Year's Eve Champagne cocktails, she takes care of us for the morning after with some brunch recipes.
As I said, I like my New Year's Brunch to be lavish and full of carbs, as well as a cinch to make. This fougasse, which is like a French focaccia, uses store-bought pizza dough and dresses it up with the brunch staple Scottish smoked salmon, fried capers, and dollops of lemon-scented crème fraîche. It's easy, elegant, filling, traditional, and it goes a long way—the perfect way to dress up your every-morning bagel for the occasion.
About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
New Year's Brunch: Fougasse with Scottish Smoked Salmon, Fried Capers, and Lemon Crème Fraîche
About This Recipe
- 12 ounces of bought pizza dough, rolled out into a circle 12-inches in diameter
- 1 tablespoon of olive oil
- Salt and pepper
- 1/3 cup crème fraîche
- Zest of 1 lemon
- Juice of 1/2 lemon
- 8 ounces paper-thin slices of Scottish smoked salmon
- Half a bunch of chives, snipped
- Lemon wedges for garnish
Preheat the oven to 425 degrees F.
Paint the rolled out pizza dough with 1 tablespoon of olive oil. Season lightly with salt and pepper. Puncture the dough a few times all over with the point of a knife, and dump some blind-baking beans all over the pizza crust. Bake for 15 minutes, until golden. Remove the beans, and remove to a cooling rack to cool completely.
Make the lemon crème fraîche by combining the crème fraîche with the lemon zest, lemon juice, and a touch of salt and pepper.
Fry the capers by heating about 1 tablespoon of light olive oil in a small saucepan over medium high heat, and then add the capers. First, drain the capers of their brine, and then pat dry with paper towels. Add the capers to the oil, and fry for about 4 minutes, until they are crisp and golden. Then remove to a paper towel to drain. The capers will splatter when you add them to the oil, so stand back.
When the crust is completely cooled, layer the sheets of salmon all over the crust, leaving a tiny border if you want. Spoon dollops of the lemon crème fraîche sporadically over the crust, and then scatter the fried capers and snipped chives all over the top. Cut into slices, and serve with lemon wedges.