Recipes
Seeded crackers with cured salmon and goat's cheese
Preparation time
Cooking time
Serves
Ingredients
Vodka cured salmon
125 g (½ cup) coarse cooking salt
85 g (½ cup) caster sugar
2 tsp caraway seeds
2 tsp native pepper, such as Horopito in New Zealand or pepperberry in Australia
2 tsp coriander seeds
2 tbsp vodka
250 g king salmon fillet, deboned and skinned
Seeded crackers
30 g (¼ cup) glutinous rice flour
25 g (2 tbsp) sunflower seeds
25 g (2 tbsp) pumpkin seeds
30 g (2 tbsp) linseed
25 g (2 tbsp) sesame seeds
2 tsp psyllium husk
½ tsp salt flakes, or more to taste
125 ml (½ cup) boiling water
1 tbsp coconut oil, melted
Whipped goat's cheese
50 g (¼ cup) soft goat’s cheese (chèvre)
1 ½ tbsp cream cheese, softened
2 tsp lemon juice
Pinch black pepper
2 tsp finely chopped dill
To serve
2 tbsp small capers, drained
1 homemade or store-bought pickled onion, thinly sliced
1 small cucumber, thinly sliced
Dill sprigs
Edible flowers and nasturtium leaves, optional
Miele accessories
Method
Vodka cured salmon
- Combine the salt, sugar, spices and vodka in a bowl. Add the salmon and mix to cover. Cover and place into the fridge for 12 hours to cure.
- Remove the salmon from the curing mix and rinse off in iced water. Pat dry and refrigerate until required.
Seeded cracker
- Mix all the dry ingredients in a bowl. Add the boiling water and the melted coconut oil and mix well. Allow to stand for 10 minutes, or until the mixture thickens.
- Place the mixture on a sheet of baking paper or silicon sheet and place another sheet of baking paper or silicon sheet on top. Gently roll out the dough until 3 mm thick.
- Remove the top sheet of baking paper and transfer the dough onto a perforated baking tray.
- Place the tray into the oven on shelf level 2. Select Fan Plus at 150⁰C with Crisp Function activated and cook for 45 minutes, or until crisp.
Whipped goat's cheese
- Place the goat’s cheese, cream cheese, lemon juice and pepper in a bowl and blend until smooth.
- Fold through the dill.
To serve
- Remove the salmon from the fridge and thinly slice.
- Break the crackers into biscuit size pieces, top with whipped goat’s cheese, salmon, capers, pickled onion rounds, cucumber, dill sprigs and edible flowers, if using.
Hints and tips
- Use sustainably farmed king salmon. Other fatty fish such as trout or kingfish work well with this recipe. Simply ask your local fishmonger for advice.
- When rolling out the cracker dough, use two 3 mm aluminium bars to help you achieve the right thickness.
Applicance Functions
