Nordic Smoked Salmon And Dill Shortbread

• 2 salmon slices medium-sized
• 1 2/3 cups flour
• 1/2 teaspoon salt
• 7 tablespoons softened butter
• 3 sprigs fresh dill chopped
• poppy seeds

1. Cut the salmon into small pieces and set aside.
2. Cut the butter into small pieces and place in a bowl along with the flour and salt.
3. Knead well with your fingertips until you get large crumbs.
4. Add salmon and dill.
5. Gradually, add 75 millimeters water, and knead the dough quickly into a ball.
6. On a floured surface, flatten the dough with the palm of your hand.
7. Reshape the ball and repeat the previous step once more.
8. Form a large dough sausage 5 centimeters thick, wrap it with plastic wrap, and refrigerate for 45 minutes.
9. Preheat oven to 410F.
10. Sprinkle poppy-seeds on a floured work surfasce.
11. Roll the dough while pressing gently so the seeds stick to the dough.
12. Cut out 1/2 centimeter thick cookies.
13. Place the cookies on a baking sheet lined with parchment paper.
14. Bake for 20 minutes.

salmon, flour, salt, butter, dill, poppy seeds

Taken from www.yummly.com/recipe/Nordic-Smoked-Salmon-and-Dill-Shortbread-2044026 (may not work)