Spread the processed cheese on cling film into an oblong rectangle (2×5 slices against each other). Spread the lettuce leaves evenly on top. Mix the Boursin with the herbs. Spread it on the lettuce leaves. Roll up the cheese slices with the foil. Refrigerate.
Cut the cucumber into thin slices. With a round cutter of about
4 cm ø from the pumpernickel slices.
Cover each with a slice of cucumber. Cut the cheese roll into slices with a sharp kitchen knife. Place on top of the cucumbers. Garnish each cheese roll with dill and peppercorns.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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