Rye crackers with smoked salmon & sheep's milk yogurt

Method

Smoked salmon, in my mind, is also

an ingredient that feels celebratory. I like to use smoked salmon

from H Forman & Son - a wonderful smokery in London. Its London

Cure is my particular favourite variety - it is dry and peaty and

works beautifully with the nutty crunch provided by the rye

crackers and the gentle sharpness of the yogurt. The crackers are

incredibly versatile and can be paired with salads and English

cheeses, too. They keep well in an airtight container for up to a

week. You can prepare everything for this dish ahead of time, but

Recipe: Skye Gyngell | Photograph: Line T Klein | Prop styling: Elfreda Pownall | Food styling: Frankie Unsworth