1. apple quarter, core and sprinkle with a little bit of juice of one lemon. Cut salmon into small pieces, finely dice mustard cucumber and apple, chop dill. Mix everything together. Stir together 2 tbsp cucumber broth, a tiny bit of juice of one lemon, 1 pinch sugar, salt and pepper.
2. cut pumpernickel slices twice crosswise. Mix crème fraîche with mustard and spread on pumpernickel.
3. dress salmon tartar with marinade and heap on bread. Garnish with dill tips if desired.
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