Pumpernickel bread, at least the European variety used here, is a dark sourdough whole rye bread which is delightfully moist and nutty. Paired with the cured salmon, asparagus and white wine sauce, and the quail eggs, we get a complex yet complimentary dish.
Pumpernickel evolved in a different direction in North America. I would be interested to hear from readers how the North American version goes in this recipe.
The citrus cured salmon, or gravlax, is used in a number of recipes on this site. Although it requires some planning ahead, it is very easy to prepare. And so delicious. Remember – experiment – the citrus components, the gin, the spices used.
Pumpernickel topped with asparagus in a white wine sauce, citrus cured salmon, and quail eggs
White wine sauce
- 4 shallots
- 4 cloves garlic
- 10 g butter
- 1 glass white wine about 100ml - use good wine
- 5 Tbsp sour cream or Creme friache
- 1/4 cup fresh dill stalks removed
- 1/2 tsp freshly ground black pepper
- 1 pinch of salt
- 8 quail eggs
- 500 g Citrus cured salmon
- 4 slices Pumpernickel bread
- Salad and dressing
Finely chop the shallots and garlic
Sauté shallots and garlic in the butter, until just starting to brown
Add the glass of wine and simmer for a couple of minutes to evaporate off the alcohol.
Add the creme fraiche or sour cream, stir in, bring back to a simmer and simmer for a couple of minutes.
Add dill and pepper. Simmer 1 more minute.
Remove from heat, transfer to a bowl. Refrigerate until ready to serve.
Remove the lower third of the asparagus. Chop the into 15cm pieces.
Sauté asparagus in 10 g butter until al dente. Remove from heat and Refrigerate until ready to serve.
Fry quail eggs sunny side up, being careful not to over cook, as they are small.
Toast the pumpernickel a little in the oven or toaster.
Combine asparagus and dressing and warm in the microwave.
Layer some asparagus and dressing on the pumpernickel, top with finely sliced citrus cured salmon, then top with a quail egg and sprig of dill.