Cured beef on roasted rye bread

§  1 celery head (300 g with peel etc.)

§  1/2 dl olive oil

1. Peel it
2. Cut in 3-4 mm slices.
3. Cut the slices in 3-4 mm strips (5-6 cm of length)
4. Put in a baking pan rub it with the oil
5. Season with salt and pepper
6. Bake in a 165° hot oven (use hot air) for 40-50 minutes. Stir every 10 minutes so they will have an even brownish surface.
7. Remove and cool completely.

§  6-8 stalks of green celery (300 g)

1. Rinse and remove any dry/brown parts
2. Split in 5-6 lengthwise, and then cut in 3 mm dices

§  (the celery from above)

§  200 g mayonnaise

§  3 dl 10% greek youghurt

§  1 tsp juice of lemon

§  3 tsp capers

§  Maldonsalt og peber

1. Mix the 2 types of celery with the other ingredients in a bowl
2. Season to taste with pepper and maybe a little salt (careful: The meat is quite salty in itself)

§  24 thin slices of rye bread (with no grains)

1. (Slice the bread in 3 mm slices if not done already)

2. Roast the bread on a toaster or in an oven. It should be crisp, but not hard

§  800 g coriander cured beef

§  2 bundles of chives

1. Arrange the bread on serving plates, and add some pickles (1/2 cm layer)

2. Slice the meat and arrange the slices on the bread as the are sliced (difficult to handle if the slices are stored otherwise)

   • Wipe the meat of excess seasoning, and slice it as thin as possible on a food slicer machine (05,-1 mm). If you use a (very sharp) knife, freeze the beef for an hour to make it easier to cut silky.

3. Rinse the chives and cut it in 2 mm slices, and sprinkle over the dish before serving