Spelt and poppyseed crispbreads with bresaola, apple remoulade and pickled dill cucumbers

Name: Spelt and poppyseed crispbreads with bresaola, apple remoulade and pickled dill cucumbers
Total time: 20 min
Ingredients: 2 tsp fennel seeds, lightly toasted; 300ml of cider vinegar; 45g of caster sugar; 600g of baby cucumbers, finely sliced lengthways; 20g of dill, chopped; 1 Granny Smith apple, cut into matchsticks and tossed in the juice of 1 lemon; 2 celery sticks, peeled and finely chopped; 1 tbsp of capers in brine, rinsed; 1/2 garlic clove, peeled and crushed; 2 tbsp of Greek yoghurt; 1 tbsp of mayonnaise; 1 tsp Dijon mustard; 2 tbsp of flat-leaf parsley, finely chopped; 180g of bresaola; dill; 1 handful of micro herbs; Peter's Yard Spelt & Poppy Seed crispbreads

by Louise Robinson

Item 1 of 1

Snack
easy
4
20 minutes

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Louise Robinson serves a superb apple remoulade recipe atop crispsbreads, with heavenly slices of bresaola and some home-pickled cucumbers to set everything off. If short on time, feel free to use quality shop-bought pickles instead.

First published in 2018

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Ingredients

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Pickled cucumber

2 tsp fennel seeds, lightly toasted
300ml of cider vinegar
45g of caster sugar
600g of baby cucumbers, finely sliced lengthways
20g of dill, chopped

Apple remoulade

1 Granny Smith apple, cut into matchsticks and tossed in the juice of 1 lemon
2 celery sticks, peeled and finely chopped
1 tbsp of capers in brine, rinsed
1/2 garlic clove, peeled and crushed
2 tbsp of Greek yoghurt
1 tbsp of mayonnaise
1 tsp Dijon mustard
2 tbsp of flat-leaf parsley, finely chopped

To serve

180g of bresaola
dill
1 handful of micro herbs
Peter's Yard Spelt & Poppy Seed crispbreads

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Method

Prepare the cucumbers at least a day ahead by placing the toasted fennel seeds, cider vinegar and caster sugar in a small pan. Bring to a simmer over a gentle heat, stirring until the sugar dissolves. Remove from the heat and stir in the sliced cucumbers and dill. Spoon everything into a 1 litre sterilised jar and seal. Leave the pickles somewhere cool overnight and once open keep the jar in the fridge and use within a month

Make the apple remoulade by placing the apple, celery and capers in a large bowl. Add the garlic, yoghurt, mustard and parsley to another small bowl. Stir to combine and then add to the apple mixture and stir again. Season to taste, adding extra lemon juice if required

Serve the crackers with a layer of pickled cucumber and apple remoulade top with bresaola. Garnish with extra dill and micro herbs