Mestemacher sunflower seed bread

with tomato-olive butter and salmon

Photo credits: Susanne Brauer


  • 4 slices of Mestemacher sunflower seed bread
  • 200 grams of smoked salmon
  • 250 grams of butter
  • 2 tbsp. tomato purée
  • 1 handful of green olives
  • 1 tbsp. lemon juice
  • some honey according to taste
  • Salt, pepper according to taste
  • Dill for garnishing


  1. Beat butter and tomato paste until creamy. Dice the olives finely. Add them and the lemon juice to the butter. Mix everything well and season with salt, pepper and honey. Put aside to marinate for at least an hour.
  2. Cut the bread slices into six equally sized cubes. Spread the cubes with the tomato butter, top with the fish and garnish with the dill.