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🍽️ Crunchy Pumpernickel with Fresh Salmon Dip

385 kcal · 30 min · 4 servings

Ingredients

• 2 small, red onions
• 1 untreated lemon
• chives
• 250 g smoked salmon (- fillet)
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• salt
• white pepper
• 2 tbsp pickled, green pepper
• 80 g butter
• 12 small, round pumpernickel slices

Instructions

1. 1. Peel the onions and cut them into very small cubes.
2. 2. Wash the lemon under hot water.
3. 3. Cut thin strips from the lemon peel.
4. 4. Dice the smoked salmon very finely.
5. 5. Add the onion cubes, the lemon peel, and the chopped chives to a bowl.
6. 6. Stir the oil, vinegar, and mustard until smooth.
7. 7. Season the mixture with salt and pepper.
8. 8. Add the marinade to the salmon and mix everything well.
9. 9. Let the salmon dip marinate in the refrigerator for about 30 minutes.
10. 10. Let the green peppercorns drain well on kitchen paper.
11. 11. Crush the peppercorns finely in a mortar.
12. 12. Knead the crushed peppercorns into the butter.
13. 13. Spread the pepper butter onto the pumpernickel slices.
14. 14. Spread the salmon dip onto the slices and serve the dish.

Nutrition per serving

• kcal: 385
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 32 g