Smoked Salmon Dip
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INGREDIENTS:
250g hot smoked salmon
50g (2 med) shallots, minced
20g (1 1/2T) drained capers
3g (1/3c)chopped dill
2g (1/2t) salt
50g (1/4c) sour cream
50g (3 1/2T) mayonnaise
150g (1/2c) cream cheese
1 lemon
Everything Bagel Crackers:
150g (1 1/4c) all-purpose flour
150g (1 1/4c) whole wheat flour
6g (1 1/4t) salt
4g (1t) baking soda
50g (1/3c) everything bagel seasoning
20g (1 1/2T) olive oil
150g (2/3c) water (room temp)
INSTRUCTIONS:
Combine dip ingredients in a food processor & pulse 10-12 times to combine.
For crackers, combine dry ingredients in food processor. Drizzle in water while spinning until combined.
Transfer dough to work surface and knead a couple of times. Divide into 4 pieces. roll each through a pasta roller or by hand with rolling pin until thin. Cut into rectangles & bake at 350°F/175C for 20-25 min or until golden brown & crispy.
