Pastrami with sauerkraut, mustard and rye bread

Ingredients

For 1 serving

• Pastrami100 g
• Sauerkraut120 g
• Mustard1 tablespoon
• Rye bread60 g
• Potatoes120 g
• Pickled gherkins30 g
• Caraway seeds1 pinch
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, mustard,

In season: October – March

Method

1. Peel the potatoes and cut them into pieces of about 3 cm, put them in cold salted water, bring to the boil and cook for 15 minutes, until easily pierced; drain and dress with the oil and a pinch of salt.
2. Meanwhile drain the sauerkraut, put it in a small pan with the caraway seeds and a splash of water and heat over medium heat for 8 minutes, stirring, until hot and fragrant.
3. Heat a non-stick frying pan over medium heat and warm the pastrami slices for 1 minute, turning, until hot and the fat turns glossy.
4. Pile the pastrami on the rye bread with the sauerkraut, mustard and sliced gherkins, and serve with the potatoes.