for 12 pieces

500 g

brown bread or country bread

Roast beef & horseradish

100 g	sour single cream
1 tsp	curry powder
¼ tsp	turmeric
¼ tsp	salt
½	baby pineapple, cut into cubes
150 g	roast beef, sliced
2 tbsp	fried onions
1 cm	horseradish, finely grated

Ricotta & pepper

100 g	ricotta
1 tbsp	olive oil
1	red pepper, cut into thin slices
1	yellow pepper, cut into thin slices
1 tbsp	white wine vinegar
1 tbsp	chives, finely chopped
1 tbsp	liquid acacia honey
¾ tsp	sea salt

Mackerel & avocado

½	avocado
1 tbsp	lime juice
¼ tsp	salt
150 g	mackerel
½ bunch	radish, with greens
a little	lime juice
a little	sea salt

How it's done

Cut the bread into 12 slices, toast.

Roast beef & horseradish

Mix the crème fraîche, curry and turmeric, season with salt.

Spread the curry sauce onto 4 slices of bread. Cover with the pineapple and then top with the pastrami. Sprinkle the fried onions on top.

Ricotta & pepper

Spread the ricotta onto 4 slices of bread. Heat the oil, stir fry the peppers for approx. 4 mins., stir in the vinegar.

Spread the ricotta onto the slices of bread.

Top with the peppers and chives, drizzle with acacia honey. Sprinkle with Fleur de Sel.

Mackerel & avocado

Puree the avocado, lime juice and salt. Finely chop the radish greens, set aside. Thinly slice the radish.

Divide the avocado onto 4 slices of bread. Top with the mackerel, radish and radish greens. Drizzle with lime juice and sprinkle with Fleur de Sel.

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