Smoked Salmon & Dill on High-Fibre Flax Crackers

A sophisticated, high-protein lunch or light dinner featuring classic Nordic flavours. Creamy, dill-infused quark is spread over our homemade crisp flaxseed crackers and topped with delicate ribbons of smoked salmon. It’s elegant, easy, and perfectly balanced.

Method

1. 1

   First, make the crackers. Preheat your oven to 170°C (150°C fan).

2. 2

   In a bowl, mix the milled flaxseed, psyllium husk powder, and a pinch of salt. Pour in the hot water and stir quickly to form a dough.

3. 3

   Place the dough between two sheets of baking paper and roll it out as thinly as possible.

4. 4

   Remove the top sheet, score the dough into cracker shapes, and bake for 15-20 minutes, or until crisp and dry. Let them cool completely.

5. 5

   In a small bowl, mix the quark with the chopped dill, lemon juice, salt, and pepper until well combined.

6. 6

   Spread the dill quark generously over the cooled flax crackers.

7. 7

   Top with ribbons of smoked salmon and an extra sprig of dill for garnish. Serve immediately.