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Salmon bites on pumpernickel with cream cheese

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Ingredients for 1 servings:

  • 200 g pumpernickel
  • 150 g double cream cheese, or with herbs
  • 100 g smoked salmon
  • some dill, or parsley, or poppy seeds, or sesame

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Place a slice of pumpernickel on a board and spread a slightly thicker layer of cream cheese on top, then spread a thin layer of salmon on top, then more cream cheese, then more salmon, etc. Sprinkle dill, parsley, sesame, or poppy seeds on the last layer of cream cheese, as desired. Then place plastic wrap over it and gently press down with a smooth board to form a nice, compact crust. Refrigerate for at least 1 hour, then cut into 1 cm cubes with a sharp knife. The number of layers of salmon and cream cheese can be varied according to taste. Some people also place another slice of pumpernickel on top of the first layer.

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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.

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