Belfast Telegraph

Sunday 21 September 2014

Recipe: Extra virgin olive oil crackers and dips

Extra virgin olive oil crackers and dips

The summer may have been a washout so far, but these brilliant olive oil recipes are sure to bring a taste of the Med to your table.

Freshly baked olive oil crackers are fast and easy. These are served with tomato salsa, guacamole and smoked salmon delice and are great with cheese.

What you'll need

For the tomato salsa dip

6 small red tomatoes and 2 yellow, chopped

½ red onion, peeled and finely chopped

1 clove garlic, peeled and crushed

Salt and freshly ground black pepper

Extra virgin olive oil for dressing

Squeeze of lemon juice

For the guacamole dip

2 large ripe avocados

½ red onion, finely chopped

Small red chilli, seeded and finely chopped

2 small tomatoes, finely chopped

Juice of a lime

Salt and freshly ground black pepper

Handful fresh coriander, finely chopped

For smoked salmon delice

225g/8oz smoked salmon, finely chopped

1 tbsp grated onion

Juice of half a lemon

Freshly ground white pepper

2-3 tbsp soured cream

For the crackers

100g/4oz plain flour

Good pinch sea salt

2 tbsp extra virgin olive oil

3 tbsp cold water

SERVES 4

To prepare the salsa, place tomatoes, red onion and garlic in a bowl. Season. Dress with extra virgin olive oil and a squeeze of lemon juice

To make the guacamole, mash avocados in a bowl. Add red onion, chilli and tomatoes. Stir in lime juice and season. Finish with finely chopped coriander.

To prepate the smoked salmon delice, place smoked salmon in a bowl and add grated onion. Add lemon juice and season with white pepper, then stir in soured cream.

Finally, make the crackers by sifting the flour into a bowl and crumble in sea salt. Place the extra virgin olive oil and water into a small jug and whisk. Mix in the flour to make a dough.

Remove from the bowl and knead lightly until smooth. Divide into eight pieces and roll into balls. Roll out balls on a floured surface, very thin.

Place on a baking sheet. Bake in a 200°C/gas 6/400°F oven for around three minutes or until they begin to puff up. Turn over and cook for a couple of minutes more, keeping your eye on them. Transfer to a wire rack to cool.

Alternative After rolling out, cut into eighths to make bite-sized crackers, and bake as before.

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