Pumpernickel with salmon and avocado

Pumpernickel with salmon and avocado

Total: 1 hr 5 Min. | Active: 20 Min.
Nutritional value / person: 193 kcal
, Fat: 11 g
, Carbohydrate: 16 g
, Protein: 7 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Salmon mousse

1 tangerine, rinsed with hot water, dabbed dry
100 g smoked salmon, cut into pieces
1 tbsp honey mustard
100 g cream cheese
2 tbsp tarragon, finely chopped

Avocado cream

1 ripe avocado, cut into pieces
100 g cream cheese, plain
1 tsp lemon juice
¼ tsp salt
a little pepper


3 tbsp white wine vinegar
1 tsp sugar
¼ tsp salt
1 shallot, cut into thin rings

To serve

8 slices pumpernickel, cut into thirds
2 sprigs tarragon, torn
1 tbsp fried onions
3 sprigs chervil, leaves torn off
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How it's done

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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.


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.

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