Can I prepare the crackers in advance?

Yes, you can bake the crackers a day in advance and store them in an airtight container.

What type of seaweed should I use?

Dried nori or dulce flakes work well for this recipe.

How do I store leftovers?

Store assembled crackers in the refrigerator for up to 24 hours to prevent the crackers from becoming soggy.

Can I substitute the smoked salmon?

Yes, smoked trout or gravlax are excellent alternatives.

Is there a non-dairy option for the dill cream?

Substitute sour cream with coconut yogurt for a dairy-free version.

Gourmet Scottish Seaweed Crackers with Smoked Salmon and Dill Cream

Name: Gourmet Scottish Seaweed Crackers with Smoked Salmon and Dill Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12 crackers
Cuisine: Appetizer
Ingredients: 1 cup plain flour; 2 tablespoons dried seaweed flakes; ½ teaspoon sea salt; ¼ cup chilled unsalted butter, cubed; 4 tablespoons cold water; ½ cup sour cream; 2 tablespoons fresh dill, finely chopped; 1 teaspoon lemon zest; Pinch of salt and pepper; 12 slices smoked salmon; 1 tablespoon capers, drained; Lemon wedges, for serving

A Delightful Combination of the Sea and Creaminess

Elevate your appetizer game with these elegant Scottish seaweed crackers topped with velvety dill cream and smoked salmon. Perfect for brunch or a sophisticated dinner party.

1 h 30 min
12 crackers
Intermediate

Ingredients

For the Seaweed Crackers

1 cup plain flour

2 tablespoons dried seaweed flakes

½ teaspoon sea salt

¼ cup chilled unsalted butter, cubed

4 tablespoons cold water

For the Dill Cream

½ cup sour cream

2 tablespoons fresh dill, finely chopped

1 teaspoon lemon zest

Pinch of salt and pepper

For the Assembly

12 slices smoked salmon

1 tablespoon capers, drained

Lemon wedges, for serving

Preparation

Marinating the Dill Cream

Mix the Dill Cream

In a bowl, mix sour cream, dill, lemon zest, salt, and pepper.

Chill the Cream

Cover and refrigerate for at least 30 minutes to meld flavors.

Preparing the Crackers

Preheat Oven

Preheat your oven to 350°F (175°C).

Combine Dry Ingredients

In a bowl, mix flour, seaweed flakes, and salt.

Cut in Butter

Cut in butter with a pastry cutter until the mixture resembles breadcrumbs.

Form the Dough

Gradually add cold water, mixing until dough forms.

Do not overwork the cracker dough to prevent tough crackers.

Shape the Crackers

Roll out dough on a floured surface and cut into your desired cracker shape.

Roll dough evenly for consistent cracker texture.

Cooking Process

Baking Crackers

Place crackers on a baking sheet and bake for 15-18 minutes or until golden.

Cooling Crackers

Allow crackers to cool completely on a wire rack.

Assembling

Spread a generous layer of dill cream on each cracker and top with smoked salmon slices.

Plating & Serving