Ingredients

• 2 truss tomatoes (sliced)
• 3 tbsp Mayver’s Black Tahini
• Handful fresh dill
• ¼ cup chives
• 2 cubes persian fetta
• 3 strips fresh smoked salmon
• 1 tbsp lemon juice
• Pinch of sea salt
• 6 slices of pumpkernickle rye bread

Method

1.     Thinly slice the tomato and squeeze lemon juice. Set aside.
2.     Slice pumpkernickle bread into medium slices.
3.     Spread a thin layer of Black Tahini and crush ½ cube of feta over each slice .
4.     Sprinkle chives across the top and gently lay tomatoes across the top.
5.     Fold a small piece of salmon and squeeze remaining lemon juice over the top.
6.     Sprinkle with a tiny pinch of salt & pepper. Garnish with dill.