Nordic salt beef open sandwich

Nordic style open sandwich on rye bread. Perfect light lunch for 2.

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Step 1

Dress the rye bread slices with spinach leaves and drizzle with dressing. Assemble salt beef across the bread and dot with the horseradish. Dot around the capers and sweet beetroot.

Step 2

The best cauliflower to use is delicate flowering cauliflower usually available late Winter/early Spring in the UK. Trim off some florets and gently fry in a little butter for 3-4 mins and place on top of the sandwich. Finish with some ground black pepper.