- 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
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