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1
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.
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2
Add rye flour, 1 cup all-purpose flour, caraway, and salt and beat at medium speed until incorporated.
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3
Attach dough hook to mixer and gradually beat in remaining 2/3 cup flour at medium speed.
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4
Beat dough until it begins to pull away from side of bowl, then beat 5 minutes more.
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5
Gather dough into a ball and put in a lightly oiled large bowl, turning dough to coat with oil.
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6
Cover bowl with plastic wrap and let dough rise at room temperature until doubled in bulk, about 1 1/2 hours.
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7
Preheat oven to 400F.
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8
Punch down dough and divide in half.
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9
Flatten dough with lightly floured fingers to form 2 (6- by 4-inch) rectangles and let stand 3 minutes.
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10
Roll out each piece of dough on a floured surface into a 15- by 10-inch rectangle (1/8 inch thick).
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11
Transfer each rectangle to a lightly oiled large baking sheet, trimming any overhang.
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12
Cover each rectangle with a dampened kitchen towel or with plastic wrap and let stand 15 minutes.
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13
Make perforated lines lengthwise and crosswise on rectangles, about 2 inches apart, with tines of a fork (to facilitate breaking crispbreads into crackers).
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14
Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 20 minutes total.
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15
Transfer to racks and cool.
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16
Break each crispbread into about 24 (roughly 2-inch) crackers.
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17
Stir together creme fraiche, dill, pepper, and salt.
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18
Spoon 1/2 teaspoon creme fraiche onto each cracker, then drape a piece of salmon on top and sprinkle with zest.
