Using a hand mixer, beat together 40 g soft butter with 100 g cream cheese and a teaspoon of Helbing Kümmel until smooth, then season with salt and pepper. Finely chop some dill and stir in. Spread the mixture onto 15 pumpernickel discs. Finely dice two pickled gherkins and half a small apple, then mix with 200 g shrimps. Season with salt, pepper, a tablespoon of white wine vinegar, two tablespoons of oil and two teaspoons of Helbing Kümmel. Serve the shrimp salad on the buttered pumpernickel discs.