Salt Beef on Rye Bread with Mustard Sauce

A canapé recipe found on BBCgoodfood
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.

3 slices dark rye bread
2 tbsp Dijon mustard
2 tbsp mayonnaise
100 g [3,5 oz] salt beef
9 cornichon or pickled gherkins


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/gherkins in half lengthwise. Top each rye square with a piece of beef and a cornichon/gherkin half.