for 8 person

To blanch the broccoli

600 g

broccoli

Broccoli puree

120 g	soya beans
½ bunch	peppermint, roughly chopped
3 tbsp	lime juice
¼ tsp	salt
a little	pepper
125 g	half-fat quark

Egg tartare

4	eggs, hard-boiled, roughly chopped
125 g	half-fat quark
½ bunch	chives
¼ tsp	salt

Cake

16 slice	pumpernickel
200 g	cream cheese
90 g	salmon slice
50 g	watercress
½ bunch	radish, thinly sliced
some	peppermint leaf

How it's done

To blanch the broccoli

Cook the broccoli in salted water for approx. 5 mins. until just soft, drain, refresh in ice-cold water, drain.

Broccoli puree

Place the broccoli, soya beans, mint and lime juice in a bowl, season, puree until smooth, mix in the quark.

Egg tartare

Mix the eggs, quark and chives, season with salt.

Cake

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.

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