Pumpernickel with Strasburg, Sauerkraut and Dijon

A sophisticated twist on an iconic Aussie luncheon.

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

Method

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