FoodE Expert Amy Goetz offers up a smoked salmon and brie appetizer that’s perfect for your next gathering.
November is a month for reconnecting and celebrating. Luckily, there is a lot of information out there about how to throw the perfect gathering. Check out Cheese by Numbers on Instagram, or talk to the cheesemongers at any of our fabulous neighborhood stores. Don’t feel pressured to have a Pinterest-perfect party, though. Taking time to enjoy your friends and family, some delicious food, and to reflect on this past year is meaningful and fortifying no matter your surroundings.
Photo: Amy Goetz
Cut a wedge or wheel of brie in half horizontally and place rind side down on a serving platter. Spread one tablespoon of crème fraiche on the brie, sprinkle with 1 teaspoon of chopped fresh dill and 1-2 ounces of flaked woodfired smoked salmon or lox. Top with the other half of the brie and decorate the top with more fronds of fresh dill. Cover in plastic wrap and refrigerate for at least an hour. Serve with crackers, artisan breads or scrambled eggs. Make a wedge for two to three servings or scale it up to a whole wheel of brie for a larger gathering.
Amy Goetz is a FoodE Expert for Lunds & Byerlys Woodbury. She helps customers with recipe ideas, teaches cooking classes and plans events. She writes about food and recipes.
