Pickled Herring in Cream Sauce with Rye Crackers

Ingredients

• 1 cup Rye Flour
• 0.5 cup All-Purpose Flour
• 4 tbsp Unsalted Butter (cold and cut into small cubes)
• 1 tbsp Caraway Seeds
• 0.75 tsp Salt (for the dough)
• 4 tbsp Cold Water (plus more as needed)
• 0.5 tsp Flaky Sea Salt (for sprinkling)

Instructions

1. 1

   Prepare and Chill the Dough

   • In a medium bowl, whisk together the rye flour, all-purpose flour, caraway seeds, and 3/4 tsp of salt.
   • Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
   • Gradually stir in 4 tablespoons of cold water with a fork until a shaggy dough forms. If it seems too dry, add more water, 1 teaspoon at a time, until it just comes together. Do not overmix.
   • Gather the dough into a ball, flatten it into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
2. 2

   Roll and Cut the Crackers

   • Preheat your oven to 400°F (200°C) and position a rack in the middle.
   • Place the chilled dough on a large sheet of parchment paper. Place another sheet of parchment on top. Roll the dough out as thinly and evenly as possible, aiming for about 1/16-inch thickness.
   • Remove the top sheet of parchment paper. Use a pizza cutter or a sharp knife to cut the dough into your desired shape, such as 1.5-inch squares or diamonds.
   • Using a fork, prick each cracker 2-3 times. This process, called 'docking', prevents them from puffing up excessively while baking.
3. 3

   Bake to Perfection

   • Lightly brush the surface of the crackers with a tiny amount of water (or milk for better browning) and sprinkle evenly with the flaky sea salt.
   • Slide the parchment paper with the cut crackers directly onto a large baking sheet.
   • Bake for 12-15 minutes, rotating the baking sheet halfway through, until the crackers are firm, crisp, and golden brown around the edges.
   • Keep a close eye on them during the last few minutes, as their thinness makes them prone to burning quickly.
4. 4

   Cool and Store

   • Remove the baking sheet from the oven and let the crackers cool on the sheet for 5 minutes.
   • Transfer the crackers to a wire rack to cool completely. They will become crispier as they cool.
   • Once completely cooled, store the crackers in an airtight container at room temperature for up to one week.