Nations Best® Recipes
Deviled Tongue on Toast
8
How much heat can you handle? This old-fashioned recipe can be heated up and liberally spread onto baguettes with lettuce and sliced tomatoes. For lighter fare, serve on small toasted triangles or crackers.
Meat Suggestions
Ingredients
- 1 c finely-chopped cooked Nations Best® Corned Beef Tongue
- 1 hard-cooked egg yolk, mashed
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 dashes of hot sauce, or to taste
- 2 Tbsp plus 1 tsp unsalted butter
- Pinch paprika
- Pinch nu®eg
- Salt & freshly-ground black pepper, to taste
- For Serving
- 6 thin slices pumpernickel bread, crusts removed
- 2 Tbsp drained tiny capers, or parsley sprigs
Directions
- In a bowl, combine the Tongue, egg yolk, lemon juice, mustard, hot sauce, 1 teaspoon of the butter, paprika, nu®eg, and salt and pepper. Sprinkle capers or place parsley on top.
- To serve, either dish out as is, or create sandwiches or canaps. Use the remaining butter to spread on thin slices of toasted pumpernickel triangles or baguettes.
- Spread the Tongue mixture on the bread, and add optional lettuce and sliced tomatoes. Garnish with a caper.
- Makes 24