• 4 slices Turano Rustic Rye
• 4oz whipped cream cheese
• 1 tsp. sweet relish
• 1 tsp. red onion, minced
• 2 tsp. ketchup
• ½ tsp. Worcestershire
• ¼ tsp. salt
• 1/8 tsp. black pepper
• 1/8 tsp. paprika
• ¼ tsp. garlic powder
• 4 cups water
• ¼ cup white vinegar
• 20 quail eggs
• Pastrami smoked salmon
• Fresh dill, for garnish
• Cracked pepper, for garnish

Salmon BLT
① Preheat oven to 425˚. Slices the rustic rye into small, bite-sized squares. Place on a wire rack and bake for 3-4 minutes or until toasted. Set aside.
② In a small bowl, mix together cream cheese, relish, onion, ketchup, Worcestershire, salt, black pepper, paprika, and garlic powder. Place in a piping bag and refrigerate until ready to use.
③ In a small pot on medium heat, add water and white vinegar. Bring to a simmer. Whisk to create a swirl and place a cracked quail egg in the center. Poach for about a minute, remove from water and let cool.
④ To build each bite, pipe the cream cheese mixture on a toasted rustic rye square. Add small slices of smoked salmon and top with poached quail egg. Garnish with fresh dill and black pepper then enjoy!