Chef Tim Rodgers: Kitchen tools need not be complicated; a piece of dentalfloss transforms an ordinary wheel of cheese into an eye-catching dish thatcan be tailored to any meal. Smoked salmon and dill are added to createan appetizer or an accompaniment for a dinner salad, which a quicksubstitution of fresh fruit preserves creates a dessert or breakfast dish.
Makes about 24 servings
1 wheel (about 2 pounds) Brie cheese4 ounces thinly sliced smoked salmon1/2 bunch fresh dill, chopped
With a nylon fishing line or unflavored dental floss, cut the wheel of Brieinto three crosswise layers. On the bottom layer place a very thin layerof smoked salmon, then chopped dill. Place the second layer of cheesedirectly on the first and repeat the process. Finish with the top layer.Coat the entire outside of the torte with chopped dill.Wrap in plastic and place in the refrigerator overnight. To serve, cut thetorte in half to show the layers and allow your guests to cut their ownportions.
Chef’s Tip: Many substitutions can be made in layering ingredients,such as basil, preserves, pesto, chopped nuts, or ham.
