Wednesday, 11 April 2012

Norwegian Crispbread with Gravlax

We are getting a little Nordic this week, those strong north winds got us in the mood for something special from our friends who know a thing or two about the cold.

Norwegian crispbreads are delightfully thin, savoury crackers - just perfect for carrying delicate cured salmon and a host of complementary flavours.

Give yourself a few days to get the salmon made - don't worry, it is mostly unattended fridge time - the crackers can be easily whipped up in an afternoon.

Together they make quite the romantic snack. Have a nice, crisp white wine handy. Or two. ♥

Norwegian Crispbread
adapted from Flatbread and Flavors, Alford and Duguid

1 cup each - oat flour, AP flour, barley flour, rye flour
1½ tsp salt
1½ cups warm water
Flour for kneading

Preheat oven to 375°F
Knead all the ingredients together well, by hand or in a large food processor. If using a FP, finish kneading by hand on a lightly floured board.
You should have a smooth but firm dough.
Divide into 4 equal pieces.
Line 4 baking sheets with parchment.
Roll out first ball of dough to roughly the size of one baking sheet.
Using a knife or pizza roller, trim off edges. (Edges can be baked up after the crackers)
Place on lined pan and slice into crackers. You don't have to separate the crackers, they'll pull away from each other while baking.
Bake 5 minutes, turn the pan around and bake until starting to brown, about 5 more minutes. Keep an eye on them, every oven is different.
Cool on racks. 

Gravlax
adapted from Flatbread and Flavors, Alford and Duguid
takes a couple of days

2 lbs salmon -either 2 matching fillets with skin on one side, or a larger piece that you can cut into 2 matching pieces
1 Tbsp sugar
1 Tbsp kosher or other coarse salt
1½ tsp coarsely crushed white pepper
1 large bunch fresh dill

Lemon, capers, dill, cream cheese - all nice for serving


Lay out your two matching fillets and rub the mixture of salt, sugar, and pepper into the flesh. Sprinkle the dill on one and put the other on top of it - seasoned flesh side down. Place in a large shallow bowl or on a plate, cover and weigh down with a heavy pot or more plates.
Let rest in the fridge for 2-3 days, turning the fish every morning and night. Drain off the plate or bowl before turning.
Scrape off the remaining seasonings and remove skin. Slice as thin as possible and serve with crackers, capers, lemons, fresh dill and cream cheese if desired.


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