Salmon Cornets on Pumpernickel

Preparation/cooking time: ca. 40m

For 4 people

Nutritional Information

Contains 149 Kcal


  • 1 spring onions
  • 125 g cream cheese (e.g. Philadelphia with yoghurt)
  • 2 tbsp. pesto alla genovese
  • 0.25 tsp. Tasmanian mountain pepper
  • a little salt
  • 4 slices pumpernickel bread
  • 100 g smoked wild salmon in slices

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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.

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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