Recipe by Thulisa Martins
Bite-size crackers with smoked salmon terrine
- 400g white bread flour, sifted + extra, to roll
- 7g dried yeast
- 25ml (5 tsp) brown sugar
- pinch salt
- 150ml lukewarm water
- 20ml (4 tsp) olive oil
Smoked salmon terrine
- 250ml (1 cup) crème fraîche
- 30ml (2 tbsp) lemon juice
- salt and freshly ground black pepper, to taste
- 300g smoked Norwegian salmon ribbons
For the crackers, mix together the flour, yeast, sugar and salt in a bowl. Make a well in the centre and add the water. Stir to mix and then knead the dough, 10 minutes. Coat the dough with 5ml (1 tsp) oil and place in a large bowl. Cover and rest in a warm place until double in size, about 1 hour.
Preheat the oven to 180°C. Once risen, knead the remaining oil into the dough until mixed through. Roll the dough out onto a lightly floured surface to 2cm thick. Cut with mini cookie cutters into desired shapes. Place on a lined baking tray and bake in the oven, 15 – 20 minutes.
For the smoked salmon terrine, mix together the crème fraîche and lemon juice in a bowl. Season to taste. Line two 10cm diameter, 7cm high, round moulds with cling film, making sure there is enough excess plastic to seal the mould after filling. Place layers of salmon ribbons at the bottom of the mould and up the sides, allowing the ribbons to hang over the rim of the mould. Place 5ml (1 tsp) crème fraîche mixture on top of the bottom layer and layer with another sheet of salmon on top. Top again with the crème fraîche mixture and repeat the process until the mould is full. Close the terrine with the salmon ribbons hanging over the rim and then seal with the excess cling film. Refrigerate to set, at least 1 hour.
To unmould, open the cling film and place the mould upside down on the plate. Carefully remove the mould and unwrap the cling film. Serve the salmon with the crispy crackers.