thinly sliced pumpernickel or rye bread, sometimes called cocktail bread
butter at room temperature
homemade dilled mayonnaise (recipe below)
salt and fresh cracked black pepper
thin slices of smoked salmon
microgreens
edible flowers
lemon for garnish
dilled mayonnaise
1 pastuerized egg, at room temperature
1 cup mildly flavored olive oil, also room temperature
a handful of fresh dill
salt and pepper to taste
a squeeze of lemon

Set oven to 400F
Cut the slices of bread into smaller rectangles. You can make them bite sized, if you like. Spread a very thin layer of soft butter on each slice and toast in the oven for a few minutes until they just start to get crisp. This step is optional, you can also use the bread un-toasted.

Spread a little dilled mayonnaise onto each slice of bread, then top that with a slice of smoked salmon.

Add microgreens, and then season with a little salt and pepper. Garnish with an edible flower, and serve with small wedges of lemon.

To make the homemade mayonnaise: Put the room temperature egg, oil and dill in a jar just large enough to fit an immersion blender. Put the blender down to the bottom of the jar, and turn it on, slowly raising the blade as it emulsifies the mixture. This will only take about 30 seconds. Once it turns to mayo, stop the blending. You can then stir in the salt and pepper, and a little lemon juice, if you like.