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

20 minutes


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


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