Seeded Crackers with Smoked Mackerel Dip & Walnuts

“Crisp, crunchy crackers with seeds are always a good standby when you're entertaining, and these taste even better than the ones you find in a store. I could eat these crackers all day, and paired with the mackerel dip, they make a perfect snack.” - Roger Saul

Seeded Crackers with Smoked Mackerel Dip

Makes: 20 crackers
Preparation time: 10 minutes + 30 minutes chilling
Cooking time: 5 minutes

For the crackers

2 tbsp olive or rapeseed oil, plus extra for greasing and brushing
220g (1¾ cups) white spelt flour, or equal quantities of white and wholegrain spelt flour, plus extra for dusting
¾ tsp fine sea salt, plus extra for dusting
¾ tsp baking powder
3 tbsp mixed seeds, such as flaxseed, poppy, chia, sesame

Method

Lightly oil a large bowl.

Put the flour, salt and baking powder in another large bowl and mix well. Make a well in the centre. Add the oil and 125ml (½ cup) ice-cold water. Mix together using a wooden spoon to form a rough dough.

Turn the dough out onto a lightly floured work surface and knead gently until smooth, then flatten into a disc. Transfer to the prepared bowl, cover with cling film and chill in the fridge for 30 minutes.

Preheat the oven to 200°C/400°F/Gas 6 and line a large baking sheet with baking paper.

Roll out the dough on a lightly floured surface into a thin sheet (the thinner you roll it, the crisper the crackers will be). Brush with oil and scatter the seeds on top, along with extra sea salt, if you wish.

Cut into 20 rectangles or squares, or use a biscuit cutter to make shaped crackers, then place them on the prepared baking sheet.

Bake for 3–5 minutes until crisp, lightly risen and sandy to the touch. Transfer to a wire rack to cool.

For the smoked mackerel dip

2 skinless smoked mackerel fillets
200ml (¾ cup) crème fraîche
2 tbsp horseradish sauce
1 bunch of parsley or dill, plus extra for garnish
Grated zest and juice of 1 lemon
A pinch of black pepper

To serve

Pulse all the dip ingredients in a blender until smooth. Season to taste with salt and pepper.

Serve the crackers with the dip, garnished with fresh herbs, if you like, and a scattering of crumbled Sharpham Park British Organic Walnuts for added crunch and depth of flavour.