for 8 pieces

Pea mixture

250 g	frozen peas
	salted water, boiling
30 g	Parmesan, grated
1 tbsp	honey mustard
1 sprig	dill, torn into pieces
¼ tsp	salt
a little	pepper

Cream

1 dl	full cream, beaten until stiff

Toast

250 g	butterzopf bread, cut into 8 slices, toasted
100 g	roast beef in slices
40 g	Parmesan, shaved into thin strips using a peeler
2 sprig	dill, torn into pieces

How it's done

Pea mixture

Cook the peas in boiling salted water for approx. 5 mins. until soft, retain 100 ml of the cooking water in a measuring cup. Drain the peas, set aside 2 tbsp. Add the remaining peas, cheese, mustard and dill to the cooking water, season, puree until smooth, leave to cool.

Cream

Carefully fold the cream into the pea mixture, chill for at least 30 mins.

Toast

Spread the pea mixture onto the slices of bread. Arrange the roast beef and cheese on top together with the reserved peas and dill.

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