John Myers
Ingredients for 4 servings:
- 200 g double cream cheese
- 4 tbsp cream
- Salt and pepper, white
- 1 tsp mustard, hot
- 1 egg(s), hard-boiled
- 1 pinch(s) of curry
- ½ tsp tomato paste
- Paprika powder, sweet
- 1 tbsp herbs (parsley, chives, dill), finely chopped
- 1 pinch of nutmeg
- 1 dashes lemon juice
- 250 g pumpernickel
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Pay attention to the cooling time!
Mix the cream cheese, cream, salt, and pepper until smooth. This is best done in a tall bowl using the whisk attachment on a hand mixer. Quarter the cream. For the white cream, season part of the cream with mustard. For the yellow cream, mix part with crushed egg yolk and curry powder. Season the red cream with tomato paste and paprika, and the green cream with herbs, nutmeg, and lemon. Spread the pumpernickel with the various creams and stack them on top of each other. Chill with a board and weight. Cut the filled pumpernickel into triangles or cubes, place them close together, and protect them with cling film until ready to serve.
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