in Recipes

Pumpernickel patties with fennel and carrot salad

updated

Spread the love

Ingredients for 12 servings:

  • 1 small fennel
  • 1 carrot(s)
  • 1 apple
  • 3 tbsp mayonnaise (salad)
  • 3 tbsp almonds, unpeeled, roughly chopped
  • 24 slice(s) Pumpernickel, small round
  • 1 dashes lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Westphalian finger food with a twist

Remove the fennel greens, trim and set aside. Trim and coarsely grate the fennel, carrot, and apple. Then mix with the lemon juice and salad mayonnaise. Roast the chopped almonds in a non-stick pan without adding any fat until light brown and fragrant. Remove the almonds from the pan and set aside. Place 1 teaspoon of lettuce on each slice of pumpernickel and cover with a second slice of pumpernickel. Garnish the pumpernickel tops with some lettuce, roasted almonds, and fennel greens. Arrange the pumpernickel slices on a decorative flat platter and refrigerate until ready to serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cheesecake à la Sharkylienchen

Pumpernickel patties with fennel and carrot salad