Smoked salmon on cannellini cream and rye bread

Ingredients

For 1 serving

• Rye bread40 g
• Smoked salmon50 g
• Cooked cannellini beans60 g
• Lemon juiceto taste
• Chivesto taste
• Extra virgin olive oil3 g
• Black pepperto taste

Contains: gluten, fish,

Method

1. Rinse and drain the cannellini beans and blend them with the lemon juice, oil, a grind of black pepper and a splash of water, until smooth; no salt needed, the salmon takes care of it.
2. Toast the rye bread for 2–3 minutes, until crisp, and spread it with the purée.
3. Top with the smoked salmon and the chives snipped with scissors.