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
  • Easy

Nutrition per serving

  • kcal 42
  • fat 2g
  • saturates 1g
  • carbs 3g
  • sugars 0g
  • fibre 0g
  • protein 2g
  • salt 0.44g


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


  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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