Corned Beef Buns with Horseradish, Parmesan and Walnut Sauce
The classic English corned beef bun is taken to another level by London's Luca restaurant with a walnut, parmesan and horseradish sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 4 white rosetta or other white bread rolls
- 400 gm cooked corned beef (or brined ox tongue), thinly sliced
- Freshly grated horseradish, to serve
- Bitter leaves and gherkins (optional), to serve
- Walnut sauce
- ½ garlic clove, thinly sliced
- 1 tbsp olive oil
- 20 gm crustless day-old sourdough
- 1½ tbsp milk
- 100 gm walnuts
- 35 gm parmesan, finely grated
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