Topped flaxseed crackers
Homemade flaxseed crackers make the perfect vehicle for a whole range of delicious canapés. This recipe features four toppings: classic smoked trout and dill cream cheese, figs with a balsamic reduction, radishes and salted butter, and prosciutto with cantaloupe. It's time to get hosting!
Ingredients
Metric
Imperial
For the flaxseed crackers
- 500g of Linwoods Milled Flaxseed
- 1 tbsp of olive oil
- 1 tsp salt
- 1 pinch of ground black pepper
- 320g of water
For the dill cream cheese
- 300g of cream cheese
- 1 bunch of dill
- salt and pepper to taste
For the balsamic reduction
- 300ml of balsamic vinegar
- 20g of brown sugar
For the garnish
- 200g of smoked trout, broken into small pieces
- 1 handful of Linwoods Milled Flaxseed, Sunflower, Pumpkin & Chia Seeds & Goji Berries
- 1 handful of capers
- 100g of cream cheese
- 3 figs, sliced into quarters
- honey, as needed
- 1 handful of Linwoods Milled Hemp Seed
- 5 slices of prosciutto
- 400g of cantaloupe melon, cut into small pieces
- 1 handful of cornichons, sliced lengthways
- 100g of salted butter, thickly sliced
- 100g of radishes, thinly sliced
- 2 spring onions, thinly sliced
- olive oil
- flaky salt
Method
Start by making the flaxseed crackers. Preheat the oven to 180°C fan
Mix together the flaxseeds, olive oil, salt, black pepper and water until a shaggy dough forms
- 500g of Linwoods Milled Flaxseed
- 1 tbsp of olive oil
- 1 tsp salt
- 1 pinch of ground black pepper
- 320g of water
Roll out the dough between two sheets of parchment paper until around 2 mm thick. Transfer onto a baking tray and remove the top sheet of parchment paper
Use a sharp knife to cut the crackers into rectangles or triangles all of a similar size, then bake for 25 minutes until golden all over
Remove the crackers from the oven, carefully lift the paper up and transfer the crackers to a wire rack or heatproof surface. Separate them up and then set aside to cool fully
For the dill cream cheese, blend together the cream cheese and dill. Season to taste with salt and pepper then set aside until needed
- 300g of cream cheese
- 1 bunch of dill
- salt and pepper to taste
For the balsamic reduction, bring the balsamic vinegar and sugar to a boil over a medium heat. Reduce the vinegar for around 15 minutes until reduced to a glaze. Remove from the heat and set aside to cool
- 300ml of balsamic vinegar
- 20g of brown sugar
For the smoked trout, top the crackers with the dill cream cheese, then trout, then a sprinkle of mixed milled seeds and capers
- 200g of smoked trout, broken into small pieces
- 1 handful of Linwoods Milled Flaxseed, Sunflower, Pumpkin & Chia Seeds & Goji Berries
- 1 handful of capers
For the fig, add some cream cheese, a piece of fig, a drizzle of the reduction and some honey, and a sprinkle of hemp seeds
- 100g of cream cheese
- 3 figs, sliced into quarters
- honey, as needed
- 1 handful of Linwoods Milled Hemp Seed
For the prosciutto, top with some ham, a few pieces of cantaloupe, the sliced cornichons and some mixed milled seeds
- 5 slices of prosciutto
- 400g of cantaloupe melon, cut into small pieces
- 1 handful of cornichons, sliced lengthways
- 1 handful of Linwoods Milled Flaxseed, Sunflower, Pumpkin & Chia Seeds & Goji Berries
For the radishes, add a generous slab of butter salted butter, thinly sliced radish and spring onion
- 100g of salted butter, thickly sliced
- 100g of radishes, thinly sliced
- 2 spring onions, thinly sliced
To serve, lay them all out on a platter and drizzle with olive oil and a sprinkle of flaky salt
- olive oil
- flaky salt
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