Tartine de Saumon Fumé with Sautéed Spinach and Mushrooms

• 100 g ground flaxseed⇄
• 50 g sunflower seeds⇄
• 30 g sesame seeds⇄
• 3 count large eggs⇄
• 45 g butter, melted⇄
• 3 g baking powder⇄
• 3 g salt⇄

Preheat oven to 175°C. In a mixing bowl, combine ground flaxseed, sunflower seeds, sesame seeds, baking powder, and salt. Whisk in eggs and melted butter until a thick batter forms. Pour into a greased small loaf tin, smoothing the top with a spatula.

💡 Use parchment paper to line the tin for easier removal after baking.

Bake the seed bread at 175°C for 25-30 minutes, or until the top is golden and firm to the touch. A toothpick inserted in the center should come out clean. Remove from oven and let cool in the tin for 10 minutes before transferring to a wire rack.

💡 Let the bread cool completely before slicing to avoid a crumbly texture.

• 100 g cream cheese⇄
• 8 g fresh dill, chopped⇄
• 5 ml lemon juice⇄
• 1 g black pepper⇄

In a small bowl, mix cream cheese with half the chopped dill and a squeeze of lemon juice. Season with black pepper and stir until smooth and well combined.

💡 Take cream cheese out of the fridge 20 minutes ahead for smoother blending.

• 400 g fresh spinach⇄
• 200 g cremini mushrooms⇄
• 2 cloves garlic⇄
• 15 ml olive oil⇄

Wash and pat dry the spinach, removing any tough stems. Slice mushrooms thinly and mince garlic. Set aside for sautéing.

💡 Keep spinach slightly damp after washing—it helps it wilt faster during cooking.

• 15 ml olive oil⇄
• 2 cloves garlic⇄
• 200 g cremini mushrooms⇄
• 400 g fresh spinach⇄

Heat olive oil in a large skillet over medium heat (about 160°C). Add minced garlic and sauté for 30 seconds until fragrant. Add sliced mushrooms and cook for 5-7 minutes until golden and softened. Stir in spinach in handfuls, cooking for 2-3 minutes until wilted and bright green.

💡 Don’t overcrowd the pan—add spinach gradually to ensure even cooking.

• 150 g smoked salmon⇄
• 15 g capers, drained⇄
• 0.5 count lemon⇄

Slice the cooled seed bread into thick pieces and lightly toast until crisp on the edges. Spread a generous layer of herbed cream cheese on each slice. Drape smoked salmon in loose folds over the cream cheese. Scatter capers and the remaining dill on top, then finish with a squeeze of lemon juice and a grind of black pepper.

💡 Fold the salmon loosely rather than laying it flat to enhance texture and flavor in each bite.