Pumpernickel with salmon and avocado

Total time: 1hr 05m
Preparation Time: 20m

For 8 people

Nutritional Information

Contains 193 Kcal, 7g Protein, 16g Carbohydrates, 11g Fat


  • Salmon mousse
  • 1 tangerines, rinsed with hot water, dabbed dry
  • 100 g smoked salmon, cut into pieces
  • 2 tbsp tarragon, finely chopped
  • 1 tbsp honey mustard
  • 100 g cream cheese
  • Avocado cream
  • 1 ripe avocados, cut into pieces
  • 100 g cream cheese, plain
  • 1 tsp lemon juice
  • 0.25 tsp salt
  • a little pepper
  • Shallots
  • 3 tbsp white wine vinegar
  • 1 shallot, cut into thin rings
  • 1 tsp sugar
  • 0.25 tsp salt
  • To serve
  • 2 sprigs tarragon, torn
  • 8 slices pumpernickel, cut into thirds
  • 3 sprigs chervil, leaves torn off
  • 1 tbsp dried fried onions

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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.
  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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