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

Name: Rye Crispbread Crackers with Pepper-Dill Crème Fraîche and Smoked Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoon active dry yeast (from a 1/4-oz package); 1 teaspoons black pepper; 1 Tbsp caraway seeds, toasted and finely ground in an electric coffee/spice grinder; 118 milliliters crème fraîche; 1 sprig Garnish: fresh dill; 2 Tbsps chopped fresh dill; 2 teaspoons kosher salt; 1 teaspoon finely grated fresh orange zest; 237 milliliters rye flour; 113 grams thinly sliced fine-quality smoked salmon, cut into 1-inch pieces; 0 teaspoons salt; 394 milliliters unbleached all-purpose flour; 237 milliliters warm water (105–115°F)

You can never have too many hor d'oeuvre recipes, so give Rye Crispbread Crackers with Pepper-Dill Crème Fraîche and Smoked Salmon a try. This recipe serves 24. Watching your figure? This pescatarian recipe has 65 calories, 3g of protein, and 2g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up garnish: dill sprigs, pepper, caraway seeds, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Water

Yeast

Equipment you will use

Hand Mixer

Bowl

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 remaining 2/3 cup flour at medium speed. Beat dough until it begins to pull away from side of bowl, then beat 5 minutes more.

Ingredients you will need

All Purpose Flour

Rye Flour

Caraway Seeds

Dough

Salt

Equipment you will use

Blender

Bowl

Gather dough into a ball and put in a lightly oiled large bowl, turning dough to coat with oil. Cover bowl with plastic wrap and let dough rise at room temperature until doubled in bulk, about 1 1/2 hours.

Ingredients you will need

Dough

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Bowl

Preheat oven to 400°F.

Equipment you will use

Oven

Punch down dough and divide in half. Flatten dough with lightly floured fingers to form 2 (6- by 4-inch) rectangles and let stand 3 minutes.

Ingredients you will need

Dough

Punch

Roll out each piece of dough on a floured surface into a 15- by 10-inch rectangle (1/8 inch thick).

Ingredients you will need

Dough

Roll

Transfer each rectangle to a lightly oiled large baking sheet, trimming any overhang. Cover each rectangle with a dampened kitchen towel or with plastic wrap and let stand 15 minutes.

Ingredients you will need

Wrap

Equipment you will use

Kitchen Towels

Baking Sheet

Plastic Wrap

Make perforated lines lengthwise and crosswise on rectangles, about 2 inches apart, with tines of a fork (to facilitate breaking crispbreads into crackers).

Ingredients you will need

Crackers

Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 20 minutes total.

Equipment you will use

Oven

Transfer to racks and cool. Break each crispbread into about 24 (roughly 2-inch) crackers.

Ingredients you will need

Crispbread

Crackers

Stir together crème fraîche, dill, pepper, and salt. Spoon 1/2 teaspoon crème fraîche onto each cracker, then drape a piece of salmon on top and sprinkle with zest.

Ingredients you will need

Creme Fraiche