Rye Crispbread Crackers with Pepper-Dill Creme Frai

Name: Rye Crispbread Crackers with Pepper-Dill Creme Fraiche and Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon active dry yeast (from a 1/4-oz package); 1 cup warm water (105115F); 1 cup rye flour; 1 2/3 cups unbleached all-purpose flour; 1 tablespoon caraway seeds, toasted and finely ground in an electric coffee/spice grinder; 1 1/2 teaspoons kosher salt; 1/2 cup creme fraiche; 2 tablespoons chopped fresh dill; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 4 oz thinly sliced fine-quality smoked salmon, cut into 1-inch pieces; 1 teaspoon finely grated fresh orange zest; Garnish: fresh dill sprigs

Servings: persons

1 teaspoon active dry yeast (from a 1/4-oz package)
1 cup warm water (105115F)
1 cup rye flour
1 2/3 cups unbleached all-purpose flour
1 tablespoon caraway seeds, toasted and finely ground in an electric coffee/spice grinder
1 1/2 teaspoons kosher salt
1/2 cup creme fraiche
2 tablespoons chopped fresh dill
1/2 teaspoon black pepper
1/4 teaspoon salt
4 oz thinly sliced fine-quality smoked salmon, cut into 1-inch pieces
1 teaspoon finely grated fresh orange zest
Garnish: fresh dill sprigs

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

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon active dry yeast (from a 1/4-oz package), 1 cup warm water (105115F), 1 cup rye flour, 1 2/3 cups unbleached all-purpose flour, and more.

Yes, Rye Crispbread Crackers with Pepper-Dill Creme Fraiche and Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rye Crispbread Crackers with Pepper-Dill Creme Fraiche and Smoked Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions