Salmon cornets on Pumpernickel

Salmon cornets on Pumpernickel

Total: 40 Min. | Active: 40 Min.
healthy and balanced
Nutritional value / people: 197 kcal
, Fat: 10 g
, Carbohydrate: 14 g
, Protein: 11 g


4 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:

Betty Bossi Koch-Center

1 spring onion
125 g cream cheese (e.g. Philadelphia with yoghurt)
2 tbsp Fine Food Pesto con Basilico Genovese D.O.P.
¼ tsp Tasmanian pepper
a little salt
100 g Fine Food Alaska Wild Salmon
4 slices pumpernickel
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How it's done

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Slice the spring onions into thin strips, set aside 1 tbsp of the green part to garnish. Combine the remaining spring onions with the cream cheese and pesto, season.

Divide the filling onto the slices of salmon and roll up to form cornets. Halve the Pumpernickel slices diagonally, top with the salmon cornets and garnish with the reserved green part of the onions.

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