Quaker Oats Cracker Smoked Salmon Bites

Yield: 40 (1″ x 1″) bites

Quaker® Oats Cracker

  • 2 1/4 Cup Quaker® Old-Fashioned Oats
  • 2 1/8 Cups All-Purposed Flour
  • 3/4 Tablespoon Kosher Salt
  • 8 Tablespoons Butter, unsalted, cold
  • 1/4 Teaspoon Baking Soda
  • 2 Tablespoons Light Brown Sugar
  • 1/4 Teaspoon Black Pepper; table grind
  • 1/4 Cup Cold Water
  1. Mix flour, salt, baking soda, black pepper, and brown sugar together in a bowl with a whisk until homogeneous.
  2. Cut butter into chunks and work into dry ingredients with hands, or preferably in a food processor, until evenly distributed with a semi-wet sand texture, then add water and mix just until evenly distributed. (The goal is to work the dough as little as possible).
  3. Mix in Quaker® Old-Fashioned Oats, form the dough into a ball, and place it between two sheets of parchment.
  4. Using a rolling pin, roll out into 1/8-inch thickness. Try to keep the dough as rectangular/square as possible for the best yield, and ensure it is an even 1/8 inch throughout.
  5. Carefully transfer parchment with dough to a sheet tray and peel off the top layer of parchment (if parchment sticks, set it in the fridge for 10-20 minutes before removing).
  6. Using a 1.5 in x 1.5 in square cookie cutter, score the surface of the dough with as many squares as you can fit (the cookie cutter will not go all the way through the dough; score as deep as you can). Then cover it and let it rest in the fridge for at least 30 minutes.
  7. While the dough rests, preheat the oven to 350°F on the lowest possible fan.
  8. Once the dough is finished resting, uncover and place the sheet tray directly in the oven, and bake until golden brown, 12-15 minutes.
  9. Once golden, remove from oven (they should be dry and firm to the touch) and let cool for a couple of minutes before breaking along the score lines (They break best while still warm).
  10. Let cool completely before reserving in an airtight container for a maximum of 2 days before use


  • 30-40 Quaker® Oats Crackers (See recipe above)
  • 8 Ounces Crème Fraiche
  • 2 Lbs Smoked Salmon
  • 1.75 Ounces (small jar) Caviar, Preferred
  • Olive Oil, Extra Virgin (to taste)
  • Flaky Sea Salt; Maldon (to taste, optional)
  • Gold Leaf (optional)
  1. Once the Oat Crackers have cooled to room temperature, dollop or pipe (using a pastry bag) the Crème Fraiche into 1/3 of the Oat Crackers.
  2. Cut small pieces of smoked salmon to the size of a cracker and fold them to fit 1/3 of the cracker.
  3. Place a mound of caviar onto the Oat Cracker.
  4. Place a couple of drops of olive oil over salmon and crème fraiche.
  5. Garnish with Gold Leaf and Flaky salt