Peppered Beef Brisket on Toasted Rye with Mustard Dressing and Sweet Onion Salad

350g Cured and Smoked Beef Brisket (Pastrami)

red onion

Dijon mustard

honey

crème fraise

sliced rye bread

black onion seeds

tarragon

1tbsp toasted coriander seeds

1 1/2tsp black pepper corns

1 1/2tsp pimento dulce(sweet smoked paprika)

lemon juice

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