Serious Eats: Recipes

New Year's Brunch: Fougasse with Scottish Smoked Salmon, Fried Capers, and Lemon Crème Fraîche

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.

Printed from http://www.seriouseats.com/recipes/2008/12/new-years-brunch-fougasse-with-scottish-smoke.html

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