Salt beef on rye bread with mustard sauce
- Good Food team
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Makes 18
Easy
Prep: 10 mins
No cook
A star rating of 4.8 out of 5.4 ratingsRate
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This quick canapé of traditional Jewish salt beef with a twist has the wow factor despite taking only minutes to make
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Ingredients
Nutrition
Units:
MetricUS
- 3 slices dark rye bread
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 100g salt beef
- 9 cornichons
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Nutrition: per serving
-
kcal42
-
fat2g
-
saturates1g
-
carbs3g
-
sugars0g
-
fibre0g
-
protein2g
-
salt0.44g
low
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Method
-
step 1
Cut the rye bread into 18 squares in total. Mix the mustard and mayonnaise and spread a little on each square of rye. Cut the salt beef into 18 pieces and the cornichons in half. Top each rye square with a piece of beef and a cornichon half.
Recipe from Good Food magazine, December 2011
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A star rating of 4.8 out of 5.4 ratings
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