Leftovers used (from Christmas):
- Smoked Salmon
- Fresh dill
- Cream cheese
- Cherry tomatoes
- Red onion
Self-hate level: 2
Recipe changes: none
Verdict: delicious, would do again.
The pate brisee (also from this book) is delicious and crumbly, but my first one cracked during the bake and I didn’t have extra dough to patch the cracks. Second one came out perfectly. I made sure I processed the dough a bit longer (looked less crumbly than the first), which pretty much did the trick. I did all the chills steps each time, which made doing this recipe take several steps over the course of the afternoon.
I was worried about the strong flavors of the smoked salmon and all those capers being overpowering, but the cherry tomatoes cut the salt wonderfully. And I say that as someone who doesn’t like tomatoes.
If I had a kitchen torch, I think I would have been tempted to torch my tomatoes a bit. They didn’t dry out as much as the ones in the cookbook picture.
Next recipe to try: tomato mustard tart.