Wasa Crispbreads with Pickles, Radishes and Lemon Dill Yogurt
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
Ingredients
8 WASA SOURDOUGH CRISPBREADS
1 LARGE ENGLISH (SEEDLESS) CUCUMBER
2 TABLESPOONS CHOPPED FRESH DILL, DIVIDED
1 CUP WATER
1 CUP WHITE VINEGAR
3 TABLESPOONS SUGAR
1 TEASPOON PEPPERCORNS
1 TEASPOON + AN EXTRA PINCH OF FLAKY SEA SALT
1/2 CUP PLAIN GREEK YOGURT
1/2 LEMON, SQUEEZED AND ZESTED
2 RADISHES
DRIZZLE OF HONEY
How to:
1.
To make pickled cucumbers: Slice a large English cucumber into thin discs and place cucumbers and 1 Tablespoon of the chopped dill into a large mason jar. In a small saucepan on the stove, combine water, white vinegar, sugar, peppercorns and 1 teaspoon sea salt and heat over medium high heat until simmering. Pour pickling mixture into mason jar and let sit for 30 minutes at room temperature.
2.
To make lemon and dill yogurt spread: Mix Greek yogurt, the juice of half a lemon and a pinch of flaky sea salt in a small bowl.
3.
To serve: Add a layer of yogurt to each of your Wasa Sourdough crispbreads and top with a few slices of fresh, thinly sliced radishes and as many pickles as you like. Drizzle with honey, top with lemon zest and enjoy! Toppings can be kept in the refrigerator for up to five days.
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