Salt beef on rye bread with mustard sauce

Salt beef on rye bread with mustard sauce

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(4 ratings)

Prep: 10 mins No cook


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


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



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 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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Comments, questions and tips

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12th Oct, 2015
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!
7th Oct, 2012
Really easy and my guests loved it.
7th Mar, 2012
kathryndonna's picture
30th Dec, 2011
I did this using thinly sliced left over gammon from Christmas - so not Jewish I know but tasted delicious! :)
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