Poppy Seed Crackers with Egg Mousse and Caviar Recipe

Poppy Seed Crackers with Egg Mousse and Caviar

• Level: Intermediate
• Yield: 6 servings
• Nutritional Analysis Per Serving Serving Size 1 of 6 servings Calories 341 Total Fat 27 g Saturated Fat 12 g Carbohydrates 18 g Dietary Fiber 1 g Sugar 1 g Protein 8 g Cholesterol 175 mg Sodium 219 mg

• Total: 1 hr 40 min (includes freezing and cooling times)
• Active: 45 min

• Level: Intermediate
• Yield: 6 servings
• Nutritional Analysis Per Serving Serving Size 1 of 6 servings Calories 341 Total Fat 27 g Saturated Fat 12 g Carbohydrates 18 g Dietary Fiber 1 g Sugar 1 g Protein 8 g Cholesterol 175 mg Sodium 219 mg

• Total: 1 hr 40 min (includes freezing and cooling times)
• Active: 45 min

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Poppy Seed Crackers:

• 1 cup all-purpose flour, plus extra for dusting
• 1 tablespoon poppy seeds
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
• 1/4 cup plus 1 tablespoon half-and-half
• About 1/4 teaspoon flaky sea salt, for topping

Egg Mousse:

• 4 hard-boiled eggs
• 3 tablespoons mayonnaise
• 1 teaspoon fresh lemon juice
• Kosher salt
• 1 tablespoon finely chopped fresh chives

For topping:

• 1 ounce caviar
• Fresh chives, cut into 1/2-inch pieces

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Special equipment:

• a pastry bag fitted with a medium tip

1. For the poppy seed crackers: Preheat the oven to 300 degrees F.
2. Combine the flour, poppy seeds, onion powder, and kosher salt in a food processor and pulse to mix. Add the butter and pulse until the mixture looks like coarse meal. Pour in 1/4 cup of the half-and-half and process until the dough starts to clump together.
3. Place a large sheet of parchment paper on your work surface and lightly dust it with flour. Transfer the dough onto the parchment, shape it into a flat rectangle, and roll it out to about 10 by 17 inches. Freeze until firm, roughly 10 minutes.
4. Cut the dough to straighten the edges, then slice into 2-by-1-inch rectangles. Brush the tops with the remaining tablespoon of half-and-half and sprinkle with flaky sea salt. Place the crackers on a baking sheet and bake until crisp and lightly golden, about 30 minutes. Let cool on a rack. (The crackers can be prepared up to 1 day in advance and kept in an airtight container at room temperature.)
5. For the egg mousse: Blend the eggs, mayonnaise, lemon juice, and a pinch of kosher salt in a food processor until smooth. Stir in the chives and pulse briefly to combine. Transfer the mixture to a pastry bag fitted with a medium tip and chill until ready to use.
6. To assemble: Pipe the mousse onto the crackers. Add a small spoonful of caviar and a few pieces of chives on top. Serve right away.