New Year'S Brunch: Fougasse With Scottish Smoked Salmon, Fried Capers, And Lemon Crème Fraîche Recipe

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   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.

3. 3

   Make the lemon creme fraiche by combining the creme fraiche with the lemon zest, lemon juice, and a touch of salt and pepper.

4. 4

   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.

5. 5

   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 creme fraiche 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.