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Salt beef on rye bread with mustard sauce

This quick canapé of traditional Jewish salt beef with a twist has the wow factor despite taking only minutes to make

  • Prep: 10 mins
    No cook
  • Makes 18
  • Easy
  • Makes 18
  • Easy
  • Calories 42
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 0
  • Protein 2
  • Fat 2
  • Fibre 0
  • Salt 0.44

Nutrition per serving

  • Calories 42
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 0
  • Protein 2
  • Fat 2
  • Fibre 0
  • Salt 0.44

Ingredients

  • 3 slices dark rye bread
  • 2 tbsp Dijon mustard
  • 2 tbsp mayonnaise
  • 100g salt beef
  • 9 cornichons

Method

  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.

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