Dill and Fennel Olive Oil Cracker

Procedure for Dill and Fennel Olive Oil Cracker:

1. Mix all dry ingredients and dill together into a mixer with the dough attachment. Slowly add olive oil and water.
2. Once dough starts to come together, take it out of the bowl and pour it onto your work area and lightly knead until it forms a solid dough.
3. Place in a greased bowl, cover and let rest for 1 hour in the refrigerator.
4. Cut the dough ball into 4 sections. Roll each section as thin as possible without tearing or use a pasta roller for better consistency.
5. Cut the rolled dough into desired shapes. Place on a lined baking sheet.
6. Before going into the oven, brush with olive oil and sprinkle with finishing salt. Bake at 325°F for 8-10 minutes.
7. Once the cracker is cooled, place crackers in an airtight container.

Procedure for Pink Peppercorn Creme Fraiche:

1. Add creme fraiche and mascarpone cheese to a mixing bowl.
2. Add the ground pink peppercorns, lemon zest and salt to the bowl. Mix with a rubber spatula until all spices are incorporated.
3. Store in an airtight container and refrigerate until needed.

Procedure for 24-Hour-Cured Sturgeon:

1. Mix your salt, sugar and beet root powder in a mixing bowl. Reserve for later.
2. Check sturgeon for any bones or skin. Once the fish is ready to go, add 3 cups of curing mixture to the bottom of a sheet tray.
3. Lay sturgeon on top of the salt mixture. Then sprinkle 3 more cups of mixture to the sturgeon, making sure the entire surface of the fish is covered. Place in the cooler uncovered and let it cure for 24 hours.
4. Once the 24 hours is up, rinse fish to ensure the salt mixture is off the exterior. Place the sturgeon on a wired rack and place back into the cooler for 8 hours to dry.
5. Once this process is done, thinly slice the sturgeon as thin as possible and store in an airtight container. Refrigerate until ready to use.

Procedure for French Breakfast Radish and Watermelon Radish:

1. Wash and clean both radishes to ensure they are completely rinsed. Grab a mandolin and slice each radish as thin as possible without tearing or breaking the radish.
2. Once radishes are sliced, place them in ice water to shock them. Doing this ensures a fresh and vibrant finish.

To Assemble:

1. Take one cracker from the airtight container and place on a cutting board.
2. With an offset spatula, spread a couple tablespoons of the creme fraiche mixture on the cracker working from the middle to the edges. Ensure that the creme fraiche mixture is an inch away from the edge of the cracker to give it a clean look.
3. Add four to five pieces of the thinly cured sturgeon to the cracker, folding and lifting the sturgeon to add height.
4. Add the thinly sliced French breakfast radishes and watermelon radishes around the fish giving it height and dimension. Place the radishes behind the sturgeon to brighten the fish to highlight the great beet cured color.
5. Add the flower variations around the cracker to brighten up the dish. Add different micros of your liking to the cracker as well. I used golden pea shoots and a blend of ocean mix.
6. Finish the sturgeon with 1 teaspoon of the steelhead roe on either side of the cracker to add a balance of saltiness and freshness.
7. Finish the cracker with a drizzle of extra virgin olive oil to give the cracker a shiny finish.
8. Place cracker on the desired plate. I used a 10-inch flower pattern dish to highlight the colors of the cracker.