RYE CRISPBREAD CRACKERS WITH PEPPER-DILL CRèME FRAîCHE AND SMOKED SALMON
Categories Milk/Cream Mixer Fish Bake Cocktail Party Salmon Dill Caraway Gourmet
Yield Makes about 24 hors d'oeuvres
Number Of Ingredients 16
Steps:
- Make crispbreads:
- 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 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.
- 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.
- Preheat oven to 400°F.
- 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. Roll out each piece of dough on a floured surface into a 15- by 10-inch rectangle (1/8 inch thick). 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.
- Make perforated lines lengthwise and crosswise on rectangles, about 2 inches apart, with tines of a fork (to facilitate breaking crispbreads into 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. Transfer to racks and cool. Break each crispbread into about 24 (roughly 2-inch) crackers.
- Make pepper-dill crème fraîche and assemble hors d'oeuvres:
- 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.
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shimada
[email protected]These rye crispbread crackers are the perfect party appetizer. They're easy to make, delicious, and always a crowd-pleaser.
Daria Polewaczyk
[email protected]I'm always looking for new ways to use rye flour. These crackers are a great option, and they're so easy to make.
Marco Castellanos
[email protected]I love the addition of the smoked salmon and crème fraîche. It really takes these crackers to the next level.
conik may
[email protected]These crackers are a great make-ahead snack. I made a batch on Sunday and they were still crispy and delicious on Wednesday.
Mumbela Nchabi
[email protected]I'm not sure what I did wrong, but my crackers turned out really hard. I think I might have overmixed the dough.
Samson Heisy
[email protected]These crackers were good, but I found them to be a bit too dry. I think I would add a little more butter or oil to the dough next time.
Zahbiya Shafiq Shafiq ahmed
[email protected]I was a bit hesitant to try these crackers because I'm not a big fan of dill. But I was pleasantly surprised! The dill flavor was very subtle, and it really complemented the smoked salmon and crème fraîche.
Higgins Oguta
[email protected]These crackers are so easy to make, and they're a great way to use up leftover rye flour. I'll definitely be making them again.
Dilip Kushnth
[email protected]I'm not a huge fan of rye bread, but these crackers were surprisingly good. The pepper and dill crème fraîche really balanced out the flavor of the rye.
steve sheets
[email protected]These rye crispbread crackers are absolutely delicious! I made them for a party last weekend and they were a huge success. Everyone loved them.
Fatia Shafik
[email protected]I love how versatile these crackers are. I've served them with smoked salmon, cheese, and even just plain as a snack. They're always a hit!
Manuel AGM
[email protected]These rye crispbread crackers were a delightful surprise! They were so easy to make and tasted incredibly flavorful. The combination of the rye flour, pepper, and dill crème fraîche was perfect.