Patè di Skyr e salmone affumicato al rafano con cracker di segale

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Skyr pate and smoked salmon with horseradish and rye crackers

Dish: To whet the palate
Dairy Products:


Difficulty: easy
Preparation time: 30 minutes
Cooking time: 15 minutes
Total duration: 45 minutes (+ 20 minutes of rest)
A recipe by Stefano Cavada

Ingredients for 4 people

500 g rye flour
500 g manitoba flour
500 ml water
1 pinch of salt
1/2 tablespoon oil
1 teaspoon of sesame seeds
1 teaspoon cumin seeds

75 g South Tyrolean Skyr
50 g smoked salmon
1/2 teaspoon horseradish
Extra virgin olive oil
A pinch of salt
Fresh dill

How to make Patè di Skyr e salmone affumicato al rafano con cracker di segale

Mix the two flours in a bowl, add a pinch of salt, the tablespoon of oil, the cumin and sesame seeds and knead with water until the dough is smooth.
Wrap the dough with plastic wrap and let it rest at room temperature for at least 20 minutes.
Roll out the dough as thin as possible with a rolling pin or with the help of a fresh pasta machine. Prick the dough several times with a fork and cut out discs with a diameter of about 7 cm with a pastry cutter.
Place the disks of dough on a baking sheet lined with baking paper and bake at 160 ° C in a fan oven (180 ° C in a static oven) for 15 minutes.
In the meantime, put the Skyr, the salmon, the teaspoon of horseradish, a drizzle of extra virgin olive oil, a pinch of salt, a few leaves of fresh dill in a blender and blend on pulse until a homogeneous paté is obtained.
Serve the baked and cooled crackers with a quenelle of paté.

Regional recipe from Südtirol

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at