Salamun biż-Żejt (Hot Smoked Salmon Ftira)
This version keeps the soul of traditional Ħobż biż-żejt, but leans into a richer, almost gourmet profile thanks to the salmon and ġbejna.
Ingredients: (serves 2)
1 large Maltese ftira
4 tbsp tomato paste
Tesoro del Rio Olive oil
120–150g Food with You hot smoked salmon (flaked)
30g butter beans (drained)
20g olives (sliced)
1 tbsp capers (rinsed)
1 fresh ġbejna (crumbled or sliced)
Fresh mint leaves
Freshly ground black pepper
Method:
Slice the ftira in half.
Spread the tomato paste generously over both sides. Drizzle with olive oil so it soaks into the bread. Add some freshly ground pepper.
Scatter the butter beans, olives, and capers across the base.
Add flaked hot-smoked salmon.
Crumble or slice the ġbejna on top.
Add torn mint leaves and a generous crack of black pepper.
Finish with another drizzle of olive oil.
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