Meat Salad Rolls (Buffet cookery)

 

Makes 8 rolls

• 4 slices meat loaf, not too thin
• 1 tablespoon mustard
• 1 tablespoon bottled creamed horseradish
• 2-3 medium carrots
• 2 large pickled cucumbers
• 1 red pepper, cut into thin strips
• 8 pickled cocktail onions for garnish

1. Cut the meat loaf slices in half lengthways and coat one side of each with mustard, then sprinkle with horseradish.
2. Wash and scrape the carrots and cut into long, thin strips ; blanch in a little salted water for 2 minutes, then drain, plunge in cold water and leave to cool on a towel.
3. Cut four round slices from each pickled cucumber and leave the slices on one side ; slice the remainder into long, thin strips.
4. Lay strips of carrot, pickled cucumber and red pepper alternately on each slice of meat loaf, rool up and secure with a cocktail stick.
5. Garnish the top of each stick with a slice of pickled cucumber and a cocktail onion.

BON APPÉTIT