• ¼ cup (60 ml) mayonnaise
• fresh dill
• 1 teaspoon (5 ml) fresh lemon juice
• sea salt
• white pepper
• thin slices of smoked salmon
• microgreens
• blackberries, sliced in half
• thinly sliced cocktail pumpernickel bread
  

Mix the mayonnaise, dill and lemon juice together. Season with salt and pepper to taste. Let the flavors meld in the refrigerator for at least 1 hour.

When ready to serve, spread the filled mayonnaise mixture onto each slice of bread and top with a slice of smoked salmon.

Garnish with a few microgreens and the top of a blackberry.

Serve immediately.