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Brie Salmon Stackers Recipe
Ash Tyrrell

Brie Salmon Stackers Recipe

I still remember the first time I put these brie salmon stackers on a platter for a get-together at my place. I had smoked salmon and a wheel of brie sitting in my fridge with no real plan, and this little idea came together almost by accident
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 12 ounces smoked salmon — the star of the stacker so go for good-quality slices with a nice smoky flavor
  • 8 ounces brie cheese softened — softening it first makes it so much easier to scoop and spread
  • 1 French baguette — pick one with a crisp crust and a soft interior for the best bite
  • 1 teaspoon olive oil — a light drizzle helps the baguette slices turn golden instead of dry
  • 1 tablespoon Dijon mustard I use Grey Poupon — brushed on at the end, it cuts through the richness of the brie
  • 1 teaspoon fresh coarse ground black pepper — freshly cracked pepper adds a much better bite than pre-ground

Method
 

  1. I start by slicing my baguette into half-inch rounds and laying them out in a single layer on a baking sheet. I try to keep the slices fairly even so they all bake at the same pace. Then I give them a light drizzle of olive oil across the top.
  2. Next, I scoop a small dab of softened brie onto each baguette slice. I've found that room-temperature brie spreads far more easily than cold brie straight from the fridge. A little goes a long way here, so I don't overload any single piece.
  3. I cut my smoked salmon into portions that roughly match the size of my baguette rounds, then lay one piece on top of each brie-topped slice. I like to fold the salmon slightly rather than laying it flat, since it gives the stacker a bit more height and texture.
  4. I slide the tray into an oven preheated to 375°F and let everything bake for 8 to 10 minutes. I'm watching for the brie to turn soft and slightly melted and the edges of the baguette to pick up a light golden color.
  5. Once the stackers come out of the oven, I brush each piece lightly with Dijon mustard while everything is still warm. A sprinkle of fresh cracked pepper on top finishes the look and adds one more layer of flavor before serving.

Notes

  • I always let my brie sit out for about 20 minutes before I start cold brie just doesn't scoop or melt the same way.
  • I slice my baguette a little on the thinner side, since thick slices end up bready and take attention away from the toppings.
  • I keep a close eye on the oven during the last two minutes, because brie can go from perfectly melted to overly runny quickly.
  • I like to pat my smoked salmon dry with a paper towel first, which keeps the baguette from getting soggy underneath.
  • I brush the mustard on right after baking, not before, so the flavor stays bright instead of baking away.