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Pumpernickel with salmon and avocado
20 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 193
  • Fat about 11g
  • Carbohydrates about 16g
  • Protein about 7g
This is needed
This is needed for 8 people
Salmon mousse
  • 1 tangerines, rinsed with hot water, dabbed dry
  • 100 g smoked salmon, cut into pieces
  • 2 tbsp tarragon, finely chopped
  • 1 tbsp honey mustard
  • 100 g cream cheese
Avocado cream
  • 1 ripe avocados, cut into pieces
  • 100 g cream cheese, plain
  • 1 tsp lemon juice
  • 0.25 tsp salt
  • a little pepper
Shallots
  • 3 tbsp white wine vinegar
  • 1 shallot, cut into thin rings
  • 1 tsp sugar
  • 0.25 tsp salt
To serve
  • 2 sprigs tarragon, torn
  • 8 slices pumpernickel, cut into thirds
  • 3 sprigs chervil, leaves torn off
  • 1 tbsp fried onions
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And that's how it's done
And that's how it's done
Salmon mousse
Peel the zest of the tangerine using a zester, set a little aside, roughly chop the rest. Squeeze the juice out of the tangerine. Puree the salmon and chopped zest with the mustard and 1 tbsp of the tangerine juice. Stir in the cream cheese and tarragon, cover and chill for approx. 30 mins.
Avocado cream
Puree the avocado with the cream cheese and lemon juice, season, cover and chill for approx. 15 mins.
Shallots
Bring the vinegar to the boil with the sugar and salt, pour the hot liquid over the shallots, leave to cool.
To serve
Toast the pumpernickel in a frying pan (without oil) for approx.1 min. on each side. Spread the salmon mousse over half of the pumpernickel, garnish with a little tarragon, fried onions and the zest of the tangerine set aside. Spread the avocado cream over the remainder of the pumpernickel, garnish with the shallots and chervil.