Recipe

Seed Crackers and Cold Smoked Salmon

With Whipped Horseradish Butter

By: Vilda Gonzalez
Published March 02, 2025
Total Time: 55 minutes
Prep Time: 25 minutes
Yields: 4 Servings
Intro

These seed crackers are the perfect vessel for all manner of sweet and savory toppings, but we particularly love them slathered in whipped horseradish butter and served alongside luxurious slices of cold smoked salmon. The beauty of these crackers lies in their flexibility; you can mix and match the seeds and seasonings as you wish. The only thing that needs to remain constant is the quantity of flax seeds, and a rough one to one ratio with the other seeds.

Ingredients

  • 1 cup flax seeds
  • ½ teaspoon fine sea salt
  • 1 cup pumpkin seeds, or seeds of your choosing
  • 1 tablespoon nigella seed, optional
  • ½ teaspoon Aleppo pepper
  • A drizzle of olive oil
  • Flaky salt
  • ½ cup salted butter, at room temperature
  • 1 tablespoon freshly grated horseradish
  • 4 ounces Angel Oak Smokehouse Cold Smoked Salmon

Directions

Step 1: Preheat your oven to 400°F. Line a sheet tray with parchment paper. 

Step 2: Add the flax seeds and salt to a large mixing bowl. Pour over 1 cup of boiling water, and set aside until the flax seeds gel - about 5 minutes. When the flax seeds have formed a thick, glossy, gel-like consistency, fold in the pumpkin seeds, nigella and aleppo pepper. Use a nonstick spatula to evenly incorporate all of the seeds. 

Step 3: Drizzle the parchment paper with a bit of olive oil. Add the seed mixture to the greased parchment paper. Using an offset spatula, slowly but surely spread the mixture as thinly as you can, being careful to avoid cracks. Once the mixture has been evenly spread out, season the top with a touch of flaky salt. 

Step 4: Bake for 25 minutes, peaking every once in a while to make sure they’re not taking on too much color. After 25 minutes, lower the oven temperature to 350°F and bake for a further 15-20 minutes - until the crackers are deeply golden and the kitchen smells irresistibly toasty. 

Step 5: Remove the crackers from the oven and set the sheet tray aside to cool. As soon as the crackers are cool enough to handle, transfer them to a wire rack to cool fully. Once they have cooled, you can break the crackers into pieces. They will store in an airtight container for up to 5 days.

Step 6: To make the whipped butter, add the softened butter to a mixing bowl. Using an electric hand mixer (or a stand mixer), whip the butter until it is ethereally light and fluffy. Fold in the horseradish. 

Step 7: To serve, add a handful of crackers, a mini mountain of whipped butter, and a few slices of smoked salmon to your favorite plate.

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