Mestemacher Sunflower Seed Bread with tomato-olive butter and salmon

Hearty sunflower seed rye topped with tangy tomato-olive butter and flaky salmon for a Mediterranean-inspired protein power open-face. Ready in 10 minutes, this fresh fusion fuels healthy meals with bold, briny bliss. Elevate your plate now!
Ingredients:
  • 4 slices of Mestemacher Sunflower Seed Bread
  • 200 grams of smoked salmon
  • 250 grams of butter
  • 2 tbsp. tomato purée
  • 1 handful of green olives
  • 1 tbsp. lemon juice
  • some honey according to taste
  • Salt, pepper according to taste
  • Dill for garnishing
Directions:
  1. Beat butter and tomato paste until creamy. Dice the olives finely. Add them and the lemon juice to the butter. Mix everything well and season with salt, pepper and honey. Put aside to marinate for at least an hour.
  2. Cut the bread slices into six equally sized cubes. Spread the cubes with the tomato butter, top with the fish and garnish with the dill.

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