Tartine de Saumon Fumé with Sautéed Spinach and Mushrooms

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.

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.

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.

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

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.

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.