Beet Cured Salmon & Seeded Rye Crackers

Servings

1 170-g serving

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Ingredients

2 ct. Recipe: Rye and Seed Crackers
42 g Recipe: Whipped Goat Cheese
56 g Recipe: Beet Cured Salmon
7 g Markon Ready-Set-Serve Radishes, shaved on a mandoline
¼ tsp. Markon Dill
¼ tsp. Markon Chives
1 ct. Markon Lemons, zest only

Recipe Preparation

To prepare à la carte:

1. Place 1 rye cracker on a serving plate.

2. Pipe 2 rows of whipped goat cheese on top of the cracker, lengthwise.

3. Set another cracker on top of the goat cheese, gently pressing down to create a cracker sandwich.

4. Stagger a few small dots of goat cheese across the top of the cracker.

5. Weave the shaved beet cured salmon on top of the cracker.

6. Garnish with shaved radishes, dill, chives and lemon zest.

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