For the dip, mix Campari, grapefruit juice, soup, cornflour and tomato ketchup.
Heat the olive oil and cook the peppers and ginger on a low heat for about five minutes until soft. Add the prepared sauce, bring to a boil and make about two min, it should thicken slightly. Add salt and cool.
Remove the skin from the smoked fish fillets, if necessary. Cut them in half horizontally with a sharp kitchen knife. Cover the fish fillets with pumpernickel slices and place the second fish fillet on top. Press well until smooth. Cut the smoked fish and pumpernickel sandwiches into bite-sized pieces of about 2 x 2 cm and fix them with toothpicks. Place on a platter and refrigerate until ready to serve.
To serve, drizzle the fish appetizers with Campari dip and garnish with cress or herb leaves to taste.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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