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.

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