Makes 12 servings


1/4 cup (60 ml) mayonnaise
fresh dill
1 teaspoon (5 ml) fresh lemon juice
sea salt
white pepper
thin slices of smoked salmon
micro greens
blackberries, sliced in half
thinly sliced cocktail pumpernickel bread


Mix the 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 micro greens and the top of a blackberry.

Serve immediately.