Pumpernickel with Strasburg, Sauerkraut and Dijon

Ingredients

  • 200g sauerkraut
  • 2 stems parsley, leaves picked and finely chopped
  • 8 slices pumpernickel
  • 600g DON® Strasburg, finely sliced
  • 1 tbsp Dijon mustard
  • 50g rocket

Pumpernickel with Strasburg, Sauerkraut and Dijon

Serves
4

A sophisticated twist on an iconic Aussie luncheon.

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Method

  1. Fold parsley through sauerkraut, place in serving bowl.
  2. Arrange pumpernickel with Strasburg and rocket. Serve with bowls of Dijon and sauerkraut.