For the mango-salmon cream, peel the mango, cut the flesh around the core into small pieces and mash 100 g of it with the smoked salmon (offer the remaining mango in pieces to it).
Season the cream with a little salt and freshly ground pepper, spread it on 10 pumpernickel rolls and place a second roll on top of each one.
Cut the goat cheese into slices and place between the remaining pumpernickel rolls.
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