Nordic Smoked Salmon And Dill Shortbread

1. 1

   Cut the salmon into small pieces and set aside.

2. 2

   Cut the butter into small pieces and place in a bowl along with the flour and salt.

3. 3

   Knead well with your fingertips until you get large crumbs.

4. 4

   Add salmon and dill.

5. 5

   Gradually, add 75 millimeters water, and knead the dough quickly into a ball.

6. 6

   On a floured surface, flatten the dough with the palm of your hand.

7. 7

   Reshape the ball and repeat the previous step once more.

8. 8

   Form a large dough sausage 5 centimeters thick, wrap it with plastic wrap, and refrigerate for 45 minutes.

9. 9

   Preheat oven to 410F.

10. 10

    Sprinkle poppy-seeds on a floured work surfasce.

11. 11

    Roll the dough while pressing gently so the seeds stick to the dough.

12. 12

    Cut out 1/2 centimeter thick cookies.

13. 13

    Place the cookies on a baking sheet lined with parchment paper.

14. 14

    Bake for 20 minutes.

* Per serving · 4 servings · Values may vary.

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