Pumpernickel with eel tartar and dill cream
Ingredients for 8 small slices of pumpernickel
- 250 gram smoked eel (without skin and bone)
- 2 scallions
- 4 small gherkins
- 120 gram cream cheese
- 100 ml whipping cream
- ½ bunch of dill
- Freshly ground pepper
Preparation
- Cut the eel into small pieces. Pay attention to ensure that it is bone free. Dice the gherkins and the peeled scallions. Mix the ingredients and place in the fridge.
- Finely chop the dill. Place a little bit of the dill aside for garnishing. Stir the cream cheese until creamy and stir in the dill. Beat the cream until stiff and carefully stir it into the cream cheese.
- Fill the dill cream into a piping bag and spray it onto the pumpernickel. Layer the tartar on top and top with a dab of dill cream. Garnish with freshly ground pepper and a little bit of dill.
Photo credits: Susanne Brauer
