400 g Slices of pumpernickel bread, without crust For the salmon cream 500 g QimiQ Classic, unchilled 300 g Cream cheese 200 g Smoked salmon Lemon juice, from 1 lemon 2 tbsp Olive oil 2 tsp Horseradish, freshly grated Salt and pepper
1. For the salmon cream: mix all the ingredients together with an immersion blender. 2. Cut the bread into circles. 3. Spread the mixture onto 2 slices of bread (approx. 1 cm thick) and place one on top of the other. 4. Cover with a third slice of bread and press gently. 5. Chill for approx. 4-6 hours before serving.