Whole Wheat Bread with Smoked Salmon and White Bean Spread

Peel and finely chop the onion and garlic and saute in hot oil. Deglaze with the stock and add the drained beans. Cook about 45 minutes until soft, stirring occasionally. Drain the beans, reserving the broth. Press the beans through a sieve and add enough broth until the mixture is thick and creamy. Let cool. Cut the salmon into strips, set aside some for garnish and mix the rest with the cream fraiche and horseradish in a blender. Add the bean paste and season with dill, salt and pepper. Spread onto the bread slices and serve garnished with salmon and dill.