Meike Peters | eat in my kitchen

Salty, smoky and creamy! I've wanted to make this sandwich for months but whenever we had thin slices of pink smoked salmon lying in front of us on the kitchen table, we decided that it would be a pity to put this delicacy in a food processor. So we put some bread in the toaster instead and ate the fish puristically, just with toast, delicious as well but not what I had in mind today. I wanted to mix the fish with cream cheese, puréed and seasoned with a little horseradish, a simple composition which tastes fantastic on sweet and dark pumpernickel. It just needs some fresh dill on top and it's a stunner!

In summer, I like to make these sumptuous open sandwiches for a late breakfast or brunch but at this time of the year it's the perfect nibble for dinner parties. You can mix the spread in advance and put it on the table as a little appetizer with some more dips, like hummus or tzatziki with loaves of bread while you finish the last preparations in peace. It makes me nervous when I know that everybody is hungry waiting for me to get ready, so I'd rather see my friends happy with some finger food before the feast begins. It relaxes them as much as me.

Smoked Salmon Dip with Horseradish and Dill on Pumpernickel

For 12 small open sandwiches you need

pumpernickel bread, cut into triangles, 6 slices
smoked salmon 100g / 3.5 ounces
cream cheese 150g / 5.5 ounces
a pinch of freshly grated horseradish, to taste
fresh dill, snipped, a small bunch

Purée the salmon with the cream cheese in a food processor and season with horseradish to taste. Spread on the pumpernickel slices and garnish with dill. Enjoy!