👥8 people
⏲️2h 30m
🕐45m
🍽️starter
This is an easy recipe that you can customize to your liking!
Ingredients
- For The Spread:
- 4 ounces halibut
- Brine
- Smoking wood of choice, for class we used alder wood
- 8 ounces light cream cheese, room temperature
- 1 lemon, zest and juice
- 2 tablespoons green onions, minced
- 2 tablespoons capers
- 1 teaspoon dried dill
- Salt to taste
- For The Crackers:
- 150 grams all purpose flour
- Warm water
- ½ tablespoon yeast
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 egg white
- Rub of choice
Method
- Remove skin from halibut (optional). Wash the halibut under cold running water, then place the halibut in the brine for 30 minutes up to an hour. Meanwhile, stage an Egg for the smoking setup for indirect heat. In class we used alder wood. Preheat the egg to 250°.
- Prepare the dough for the crackers. In a medium sized mixing bowl, add the flour, sugar, salt, and yeast. Slowly add in warm water a little at a time until the dough comes together enough to knead. Remove the dough from the bowl onto a lightly floured surface and begin to knead the dough for roughly 6 minutes to build a glutenous structure. Once the dough has been worked, place back in the bowl and allow to rest at room temperature for 2 hours.
- Meanwhile, smoke the halibut. Remove the halibut from the brine onto a wire rack. Season with salt and pepper. Place the halibut on the smoker and smoke for roughly 45 minutes, until the fish is white and flaky. Remove the fish from the grill and let it cool.
- In a mixing bowl, combine the cream cheese, minced green onion, capers, lemon juice and zest and begin to mix with a paddle attachment. Once the cream cheese is well mixed and the cheese is not lumpy, add in the fish and begin to mix again. Depending on how big you want the fish chunks to be will depend on how much you mix it. Add salt to taste.
- Preheat the oven to 350°. After the dough has proofed for 2 hours, remove it from the bowl and onto a lightly floured surface. Divide the dough into four equal pieces, roll dough out to ⅛ inch thickness. You can roll the dough by hand or use a pasta roller attachment for a kitchen aid. When using the pasta roller attachment, start with thickness 1 and slowly work your way to number 3. When rolling by hand, just be patient and roll out small, long pieces. Once rolled out to desired thickness, place the dough on a baking sheet lined with parchment paper and sprayed with non-stick cooking spray. Brush the dough with the egg white and season with the rub of choice. For class we seasoned with Meat Church’s Blanco Seasoning and some Everything Bagel Seasoning. Place the crackers in the oven for about 10-15 minutes. Check often. Pull the crackers and allow them to cool slightly, they should shatter pretty easily. Any parts that feel tough and don't want to crack or shatter, place back in the oven for a couple of minutes until all the dough is cooked.
