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Ingredients
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Cured Salmon
Pickled Beets
Rye Cracker
Method
Curing the Salmon
- 1
Prepare the Cure
In a bowl, mix the coarse sea salt, brown sugar, chopped dill, and lemon zest.
- 2
Cure the Salmon
Coat the salmon fillet with the cure mixture, ensuring it is fully covered. Wrap tightly in plastic wrap and refrigerate for 48 hours.
Pickling the Beets
- 3
Prepare the Pickling Liquid
In a small pot, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer until sugar dissolves.
- 4
Pickle the Beets
Place the cubed beets in a jar and pour the hot pickling liquid over them. Let cool to room temperature, then refrigerate for at least 24 hours.
Making the Rye Crackers
- 5
Prepare the Dough
In a mixing bowl, combine rye flour, water, olive oil, and salt. Mix until a dough forms.
- 6
Bake the Crackers
Roll out the dough thinly on a floured surface and cut into desired shapes. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes until crisp.