Smoked Salmon and Zucchini Skewers
Rinse, trim and cut zucchini into 12 slices. In a pan, sauté zucchini slices in oil on both sides until golden. Drain on paper towels and let cool.
Sprinkle smoked salmon with lemon juice. Mix creme fraiche with horseradish and season with salt and pepper. Stir in parsley. Spread salmon slices spread with horseradish cream and fold into small packages.
Rinse scallions and cut white parts into about 8 cm (approximately 3-inch) long pieces. Thread each toothpick with 1 scallion piece, 1 zucchini slice, 1 salmon piece and top with 1 additional zucchini slice. Serve with pumpernickel bread.