After 11 years of bringing you local reporting, the team behind the Vancouver Observer has moved on to Canada's National Observer. You can follow Vancouver culture reporting over there from now on. Thank you for all your support over the years!

Salmon eggs over seaweed cake with wild garlic crème fraîche

Per 1 dozen pieces:

Ingredients: 6 oz. Smoked Salmon Eggs

                   Wild Garlic

                   Crème fraîche 

                   Seaweed Bannock Bread

Prepping Seaweed Bannock Bread:

1 cup flour

1 tsp baking power

1/2 tsp salt

1/2 cup water

1 tsp seaweed

If the seaweed is fresh, bake it at 350 for five minutes, then crush it.  Add to other ingredients and mix thoroughly.  Roll out dough and cut to desired shape (2-inch circles, in this case) with a cookie cutter. Space evenly on a baking sheet and bake at 350 for 30 minutes or until golden brown. 

Spread crème fraîche, smoked salmon eggs and wild garlic on bannock bread, and serve.

More in Chef's Kitchen

Two local chefs prepare for the Almost Famous Chef Competition in Toronto

Matt Cusano and Kevan Hafichuk prepare for the culinary competition with a preview of their dishes to a group of media representatives Tuesday afternoon.

Whitewater Cooks with Friends: Interview with Shelley Adams

Whitewater Cooks with Friends is about sharing good food and recipes with those you love. This interview with Shelley Adams also includes a delicious and healthy salad recipe from her cook book.

Flaky apple turnovers for fall

Apple season is here and these flaky apple turnovers are perfect for a blustery day.
Speak up about this article on Facebook or Twitter. Do this by liking Vancouver Observer on Facebook or following us @Vanobserver on Twitter. We'd love to hear from you.