Anchovy crackers with salmon roe

00202 Anchovy CRACKERS with SALMON ROE for 8 PEOPLE INGREDIENTS 180 g flour + 2 tablespoons for processing, 120 g butter, 60 g of pine nuts, 4 tablespoons of anchovy paste, 50 g of pickled capers (drained weight), 200 ml of cream, 5 drops of tabasco, 3 sprigs of dill, 40 g of salmon eggs, salt and pepper and let cool for 10 minutes in the freezer the robot.

For 30 seconds, roasted pine nuts in a small frying pan, gently heat, stirring continuously with a wooden spoon.

Let them cool and pour into the robot.

Add the flour and very cold butter into small pieces, add the anchovy paste and capers well drained and dried with kitchen paper.

Season with salt and pepper and blend until dough is firm and smooth.

If you merged other flour.

Check out the ìmpasto and, with floured hands, modellatelo ball.

Wrap it up in foil and keep in the refrigerator for 30 minutes.

Heat the oven to 200° Divide the dough into three or four pieces and place each piece between two pieces of plastic wrap slightly floured.

Level it with the rolling pin to a thickness of 1/2 cm.

With the cutters made many squares and place on three plaques covered with baking paper.

Baking sheets and bake the crackers until browned (10 m).

Let them cool and soak off with a knife from the rounded tip.

Pour into a bowl the very cold cream, add salt, pepper and tabasco and mount it with the whisk until it is puffed and firm.

Place in a pastry bag and decorate the cracker with sprigs of cream.

Complete with salmon ROE.

Wash and dry the dill, discarded hard branches and split it into sprigs, decorated each cracker with a sprig.

Transfer to a serving dish, contornateli with more dill and serve immediately.