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    Deviled Tongue on Toast

    Serves 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

    1. 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.
    2. 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.
    3. Spread the Tongue mixture on the bread, and add optional lettuce and sliced tomatoes. Garnish with a caper.
    4. Makes 24