You need for 4 persons or 20 pieces:
150 g gravlax or smoked salmon
1 tablespoon chopped dill
1 tablespoon olive oil
1 stick of celery
½ peeled apple
20 Pumpernickel Thalers
Metal rings or cookie cutters
Finely dice the salmon and place in a bowl. Wash lemon, grate half of the peel finely, squeeze lemon. Put the juice aside. Add the lemon grated, dill and oil to the salmon, pepper. Mix everything well. Clean and wash the celery and dice it very finely. Mix with the salmon.
Halve the avocado and remove the stone. Remove the avocado flesh from the skin with a spoon and crush it finely with a fork to a cream. Season immediately with 2 tbsp. lemon juice, chili and salt.
Quarter the apple, remove the seeds and dice very finely. Mix in 1 tbsp. lemon juice. Mix with the salmon tartar.
Spread some avocado cream on each of the pumpernickel thalers and use the metal rings to put the apple-salmon tartar on top. Garnish with dill syringes.