Salmon Tartare on Pumpernickel
Peel onions and chop finely. Rinse lemon in hot water, pat dry and cut peel into narrow strips. Finely dice smoked salmon. Mix onions, lemon zest and chives in a bowl. Add oil, vinegar and mustard, stir until smooth and season with salt and pepper. Add smoked salmon and mix. Let rest for approximately 30 minutes in the refrigerator.
Drain green pepper on paper towels. Crush green pepper in a mortar. Add butter to the mortar and knead. Spread butter mixture on pumpernickel, arrange salmon tartare on top and serve.