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Salt beef on rye bread with mustard sauce

Salt beef on rye bread with mustard sauce

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • 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: per serving
HighlightNutrientUnit
kcal42
fat2g
saturates1g
carbs3g
sugars0g
fibre0g
protein2g
low insalt0.44g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, December 2011

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Overall rating

Rating: 5 out of 5.4 ratings
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