Pumpernickel with Strasburg, Sauerkraut and Dijon
A sophisticated twist on an iconic Aussie luncheon.
- 200g sauerkraut
- 2 stems parsley, leaves picked and finely chopped
- 8 slices pumpernickel
- 600g DON® Strasburg, finely sliced
- 1 tbsp Dijon mustard
- 50g rocket
- Fold parsley through sauerkraut, place in serving bowl.
- Arrange pumpernickel with Strasburg and rocket. Serve with bowls of Dijon and sauerkraut.