Spread pumpernickel thinly with light butter or butter and cut diagonally into triangles. Rinse the lettuce, drain well and place on the bread.
Peel the shallots and dice very finely. Cut the gherkins into small cubes and slice the radishes.
Divide the Camenbert into 1 cm cubes, mix with cornichons and shallots, marinate with vinegar and oil, spread evenly on the lettuce leaves. Stick radish slices in between and grind lightly with pepper.
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