TLC Cooking "Smoked Salmon on Homemade Crackers, an Elegant Starter"

Smoked Salmon Crisps

Sara Novak

Smoked salmon is one of those foods that I used to eat all the time and for some reason forgot about. I decided to revisit the recipe thanks to my mother's fresh batch of home smoked salmon. It's much cheaper and tastier to smoke your own salmon but if you don't have a smoker there are some sustainable smoked salmons available.

The next time you're at the farmers' market see if anyone in your area sells the homemade variety. If that doesn't work look for sustainable producers like Alcatraz Seafoods or Cap'n Mike's Holy Smoke. I adapted the recipe for the crackers from Mary Janes Farm.

INGREDIENTS

Smoked Salmon Crisps:
1 ½ cup	flour
1 ½ tsp	cream of tartar
¾ tsp	salt
¼ tsp	baking soda
¼ cup	vegetable oil
1/4 cup	water
1 medium	local egg
2 tsp	sugar
1 tsp	vinegar
sesame seeds for sprinkling
½ lbs	smoked salmon
¼ cup	bourson
Bourson Spread:
½ cup	organic cream cheese
¼ cup	local butter
2 cloves	garlic, minced
2 tbsp	dill
2 tbsp	basil

(recipe to follow)

PREPARATION:

Smoked Salmon Crisps:

Preheat the oven to 350 degrees.
In a medium bowl combine flour, cream of tartar, salt, and baking soda.
Add oil and combine.
Add water and stir until dough forms.
In another small bowl combine egg, sugar, and vinegar.
Turn the dough out on a floured surface. Use a small biscuit cutter to cut shapes. Brush with egg mixture and sprinkle with sesame seeds.
Bake for 15 minutes on a cookie sheet. Allow crisps to cool.
Top cracker with a piece of smoked salmon and a dollop of bourson.

Bourson Spread: