Put in a pan olive oil and garlic, sautee it, remove it then and pour legumes with their water.
Let them boil untill they mashed; add salt and pepper to taste.
Remove from heat and add crushed pink peppercorns and chives.
In a greased pan sautee diced salmon for a couple of minutes.
In a mason jar pour the legume cream then add a spoonfull of caprino cheese then salmon cubes.
Add some crushed peppercorn and chives on top, serve with wholeweath bread slices.