Do you know when you’re working so hard to make your own smoked salmon? 3 days of preparation, and finally you are in front of the finished result!
You are already grabbing the phone to invite the whole neighborhood, but then a thought flashes through your mind: with what will my guests accompany this beauty? Rusks? Piadine? Foamed polystyrene sheets?
You’re screwed. You are missing the last, most important step. You need some crackers!
And you don’t want to buy the ones at the discount store down the street, do you?! All this salmon slamming, and you fall like that?
No, you want to make them at home with these crackers! On the barbecue!
So let’s get down to business.
Take a bowl, and throw in all the ingredients you see on the right (beer yeast, sugar, flour and water).
Stir vigorously until you get a homogeneous mixture, cover with film and leave to rest until it doubles in volume.
Then, throw everything in your wife’s mixer (you don’t need one. you are a man and you only mix with wooden spoons.) where the other ingredients that you always find on your right (flour lard and salt) are already waiting.
Add the water (450g) to the mixture, let it stir for a few minutes, and then put everything in the refrigerator, covered with film, waiting once again for it to double in volume.
Once it is ready, roll out the dough until it reaches a thickness of 3mm, cut to the desired size, and spread the dough on a baking sheet.
Brush tactically with water and sprinkle with Maldon salt.
Bake in the barbecue at 190/200C for about 8/9 minutes, until they are golden brown. It doesn’t matter if they are not crisp yet, they will become so once they are dry.