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Ingredients
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For the Smoked Trout Paté
For the Seeded Crackers
Method
To Make the Smoked Trout Paté
- 1
Prepare the Ingredients
In a mixing bowl, flake the smoked trout fillets into small pieces, ensuring there are no bones.
- 2
Mix the Paté
Add the cream cheese, lemon juice, chopped dill, capers, salt, and black pepper to the bowl with the smoked trout. Using a fork or a hand mixer, blend the ingredients until smooth and creamy.
- 3
Taste and Adjust
Taste the paté and adjust the seasoning with more salt or lemon juice if desired.
- 4
Chill
Transfer the paté to a serving dish, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
To Make the Seeded Crackers
- 5
Preheat the Oven
Preheat your oven to 180°C (350°F).
- 6
Mix the Dry Ingredients
In a large mixing bowl, combine whole wheat flour, sesame seeds, flaxseeds, pumpkin seeds, and salt. Mix well.
- 7
Add Wet Ingredients
Pour in the olive oil and water. Stir until a dough forms. If the dough is too crumbly, add a little more water, one tablespoon at a time.
- 8
Roll Out the Dough
Place the dough between two sheets of parchment paper. Roll it out to about 1/8 inch thick.
- 9
Cut and Bake
Cut the rolled dough into squares or rectangles and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the edges are golden brown.
- 10
Cool and Serve
Remove the crackers from the oven and let them cool on a wire rack. Serve with the chilled smoked trout paté.