To blanch the broccoli
Cook the broccoli in salted water for approx. 5 mins. until just soft, drain, refresh in ice-cold water, drain.
Place the broccoli, soya beans, mint and lime juice in a bowl, season, puree until smooth, mix in the quark.
Mix the eggs, quark and chives, season with salt.
Place 4 slices of pumpernickel next to each other on a cutting board, spread with half of the broccoli puree. Cover with 4 slices of pumpernickel, top with the egg tartare. Cover with 4 more slices of pumpernickel, top with the remainder of the broccoli puree. Spread cream cheese over the 4 remaining slices of pumpernickel and place on top of the broccoli mixture. Garnish with the salmon, watercress, radish and mint.