White Beans Tartine with Salmon


  • 4 pieces country loaf, toasted
  • 1 (19oz) can cannellini beans, drained and rinsed
  • 1 cup artichoke hearts
  • 1 clove garlic, minced
  • 1 ½ tbsp olive oil
  • 2 tbsp lemon juice
  • 2 cups arugula
  • 2 tbsp basil, thinly sliced
  • ½ tbsp balsamic vinegar
  • 1 can (120g) Gold Seal Skinless Boneless Salmon, drained and flaked
  • Salt and pepper to taste


  1. Add the cannellini beans, artichoke hearts, garlic, lemon juice and 1 tbsp olive oil to a food processor. Season with salt and pepper. Pulse 8-10 times or until a chunky consistency is formed.
  2. In a small bowl, toss the arugula and basil with the remaining olive oil, balsamic and a pinch of salt.
  3. Spread each toast with the cannellini bean mixture, top with the arugula and basil salad and finish with salmon.
  4. Finish with cracked black pepper.