for 8 people

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

Shallots

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

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.

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