Mix the salmon with
the cream. Beat the eggs with a fork and pour them into a frying pan.
Fry on low heat while stirring with a fork (make scrambled eggs). When
the eggs are almost done, stir in the salmon-cream mixture and fry half
a minute more. Cut the French bread in pieces, spoon the salmon egg
mixture on top, sprinkle with pepper and salt and decorate with dill
or basil.
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Knead the flour with
the salt, the yeast and 150 gram of water for 5 minutes, allow to rise
for 1 hour. Divide the dough in 8 portions and roll the portions out
to thin circles. Brush the top with olive oil, put the cheese on top
and distribute the garlic, basil leaves and pepper and salt over the
cheese. Bake in the oven for 12 minutes at 225 degrees
Celsius.
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