Rye Crispbread Crackers with Pepper-Dill Crème Fraîche and Smoked Salmon

Rye Crispbread Crackers with Pepper-Dill Crème Fraîche and Smoked Salmon
Photo by Jonelle Weaver

Ingredients

  • 4 ounces fine-quality smoked salmon, cut into 1-inch pieces
  • 1 2/3 cups unbleached all-purpose flour
  • 1 tablespoon caraway seeds, toasted
  • ¼ teaspoon salt
  • 1 teaspoon fresh orange zest
  • 2 tablespoons fresh dill
  • ½ cup crème fraîche
  • + 6 more ingredients
    • ½ teaspoon black pepper
    • 1 cup water
    • 1 teaspoon active dry yeast (from a 1/4-oz package)
    • 1 cup rye flour
    • fresh dill sprigs
    • 1 ½ teaspoons kosher salt

Stir together yeast and warm water in bowl of a standing electric mixer fitted with paddle attachment and let stand until foamy, about 5 minutes. Add rye flour, 1 cup all-purpose flour, caraway, and salt and beat at medium speed until incorporated. Attach dough hook to mixer and gradually beat in...

View full recipe at Epicurious

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