Seed Crackers with Smoked Sour Cream and Raw Seasonal Vegetables

Seed Crackers with Smoked Sour Cream on plate.
Seasonal vegetables are the highlight in this recipe by our friends Flemming Hansen & Mette Helbaek, found in our Community Table Cookbook.
¾ cupflax seeds
¾ cupchia seeds
1 tspdried fennel seed
2 tspsea salt
1½ cupswater
16 oz full fat organic sour cream
½ lbapple wood chips
6medium radishes, cut lengthwise
6medium turnips, cut lengthwise
½small head of red cabbage, cut into large bâtonnets
10snap peas
nasturtium for garnish

seed crackers: Eight hours (or more) before serving, mix together chia seeds, fennel, and salt. In a non-reactive bowl, soak seeds in water until water is consumed and the seeds are soft to the touch and gelatinous. Spread a thin layer of the mixture on a parchment-lined full baking sheet, and bake for 1-1½ hours at 400°F. Crackers should be firm and crispy.
Set aside.

smoked sour cream: Soak wood chips in water for 2 hours before use. Heat grill on high. While grill is heating, poke 10-20 small, pin size holes in a medium tin foil tray, and place chips in tray. Once grill is hot, cover the wood chips with another tin foil tray. Once chips are aromatic, remove from heat, pour sour cream in a small heat-safe bowl, and place with the chips. Cover well and allow to sit for about 20 minutes. Sour cream should taste smokey.

to serve: Arrange vegetables on a small plate. Sprinkle with crumbled chia seed crackers and serve with a dollop of smoked sour cream. Garnish with nasturtium flowers.