Salamun biż-Żejt

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Prep 10-15min

Cook 8-12min

Serves 2

This version keeps the soul of traditional Ħobż biż-żejt, but leans into a richer, almost gourmet profile thanks to the salmon and ġbejna.

List of Ingredients

1 large Maltese ftira

4 tbsp tomato paste

1 small Onion (thinly sliced)

Olive oil

120–150g 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

Instructions

1. Prep your ingredients

Thinly slice the onion, slice the olives, and roughly chop or tear the fresh mint leaves. Drain and rinse the butter beans and capers. Flake the hot smoked salmon into bite-sized pieces. Crumble or slice the ġbejna.

2. Prepare the ftira base

Slice the Maltese ftira in half horizontally. Lightly drizzle the cut sides with olive oil.

3. Spread the tomato layer

Evenly spread the tomato paste over the bottom half of the ftira. This acts as your base and adds richness.

4. Layer the toppings

Start building your filling: -Scatter the sliced onions over the tomato base -Add the flaked smoked salmon -Sprinkle over the butter beans, olives, and capers -Dot with pieces of ġbejna