Beetroot shots with tarragon yogurt ice cubes
Sounds weird - tastes delicious - perfect for those hard to impress guests
Salt beef on rye bread with mustard sauce
Makes 18
Easy
Prep:
No cook
This quick canapé of traditional Jewish salt beef with a twist has the wow factor despite taking only minutes to make
Skip to ingredients
- 3 slices dark rye bread
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 100g salt beef
- 9 cornichons
Nutrition: per serving
- kcal42
- fat2g
- saturates1g
- carbs3g
- sugars0g
- fibre0g
- protein2g
- salt0.44glow
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.
