Whole Grain Bread with Salmon Bean Cream

Ingredients

• 200 g dried white beans
• 1 onion
• 1 Garlic clove
• 1 EL olive oil
• 400 ml fish stock
• 100 g smoked salmon
• 2 EL crème fraîche
• 1 EL horseradish (jarred)
• 1 EL freshly chopped dill
• Salt
• white pepper
• 8 slices whole grain bread (small slices or 4 halved larger slices)
• dill sprigs (for garnish)

Instructions

1. 1.

   Soak the beans overnight.

2. 2.

   Peel and finely chop the onion and garlic, then sauté in hot oil. Deglaze with fish stock and add drained beans. Cook, stirring occasionally, for about 45 minutes until tender. Drain beans and reserve the broth. Strain beans through a sieve and stir in enough reserved broth to create a creamy purée. Let cool.

3. 3.

   Slice salmon into strips; set aside some for garnish. Blend remaining salmon with crème fraîche and horseradish in a mixer. Fold dill into the salmon mixture, season with salt and pepper, then combine with the bean purée.

4. 4.

   Spread the bean-salmon spread onto bread slices. Top with salmon strips and dill sprigs before serving.