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.