Roast beef and capers on pumpernickel

Roast beef and capers on pumpernickel

By
From
The Margaret Fulton Cookbook
Makes
40
Photographer
Geoff Lung

Roast a well-trimmed piece of beef or, alternatively, buy rare roast beef from a delicatessen, in which case have them slice it very thin. Vary the bread, using sliced baguette, sour dough or squares of Turkish bread.

Ingredients

Quantity Ingredient
1 cup sour cream
2 tablespoons grated horseradish relish
1 packet pumpernickel rounds
250g thinly sliced rare roast beef
baby capers
1 red onion, finely sliced
a few sprigs dill, to garnish
freshly ground pepper
coarse sea salt

Method

  1. Season the sour cream with the horseradish so it has quite a bite to it. Arrange the pumpernickel rounds on a board and spoon a little sour cream on each. Top each with a small curl of roast beef. Garnish the rounds with the capers, a little slice of onion and a tiny dill sprig, giving each one a good grinding of pepper and a light sprinkling of sea salt.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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