Salt beef on rye bread with mustard sauce

Salt beef on rye bread with mustard sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 10 mins No cook

Easy

Makes 18
This quick canapé of traditional Jewish salt beef with a twist has the wow factor despite taking only minutes to make

Nutrition and extra info

Nutrition: per serving

  • kcal42
  • fat2g
  • saturates1g
  • carbs3g
  • sugars0g
  • fibre0g
  • protein2g
  • salt0.44g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 9 cornichon

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

princessjelly's picture
3.75

Love this recipe, but the quantities for the mustard mayo are wrong. It made about twice as much as was needed. It was lovely and gluten free too!

jzleslie's picture
5

Really easy and my guests loved it.

kathryndonna's picture
5

I did this using thinly sliced left over gammon from Christmas - so not Jewish I know but tasted delicious! :)

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…