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1
In a large bowl, mix the all-purpose and buckwheat flours with the fine salt.
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2
Using a pastry cutter or 2 knives, cut in the butter until it resembles small peas.
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3
Sprinkle with the ice water and press gently with your hands to form a dough.
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4
Flatten the dough into an 8-by-6-inch rectangle, wrap in plastic and refrigerate for 1 hour.
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5
Preheat the oven to 400.
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6
Line a large rimmed baking sheet with parchment paper.
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7
Cut the dough into 4 equal rectangles.
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8
Working with 1 rectangle at a time and keeping the rest refrigerated, roll out the dough on a lightly floured surface to a 10-by-12-inch rectangle, about 1/16 inch thick.
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9
Transfer to the prepared baking sheet.
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10
Brush with the beaten egg and sprinkle with sea salt.
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11
Let stand for 3 minutes to let the egg wash dry.
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12
With a pastry wheel, cut the rectangle into 2-inch squares.
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13
Separate the squares, leaving about 1/2 inch between them.
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14
Top the squares with another sheet of parchment paper and another baking sheet.
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15
Bake for 25 minutes, until the crackers are golden brown.
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16
Transfer to a rack to cool.
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17
Repeat with the remaining dough, egg wash and salt.
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18
In a small bowl, mix the creme fraiche, lemon juice and pepper.
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19
Arrange the smoked fish, shrimp and onions on a platter.
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20
Serve with the crackers and creme fraiche.
