Peppered Beef Brisket on Toasted Rye with Mustard Dressing and Sweet Onion Salad
350g Cured and Smoked Beef Brisket (Pastrami)
sliced rye bread
black onion seeds
1tbsp toasted coriander seeds
1 1/2tsp black pepper corns
1 1/2tsp pimento dulce(sweet smoked paprika)
2tsp sea salt
Grind the toasted coriander and the black pepper. Mix with the paprika and 1 tsp sea salt. Dice the pastrami into 1inch cubes. Roll in the spice mixture and set aside.
Thinly slice a red onion. In a bowl, mix the onion, lemon juice and 1/2tsp sea salt. Leave for 1hr. Combine equal quantity of mustard, honey and crème fraise to make the dressing. Cut 1 ½ 2inch rings of rye bread then drizzle with a little olive oil and a pinch of sea salt. Toast in a moderate oven for 3-4 minutes.
Place 1 portion of beef on a Rye bread crostini, dress with 1tsp mustard, arrange a pinch of the red onion on top, sprinkle with a few black onion seeds and garnish with a sprig of fresh tarragon