Roast Beef and Horseradish Cream     Tea Sandwiches

1 tablespoons prepared horseradish

1 tablespoons sour cream

1 tablespoons mayonnaise or Greek yogurt

1/4 teaspoon chopped fresh tarragon

pinch of fine sea salt

3 slices white sandwich bread

3 slices dark pumpernickel bread

170 grams thinly sliced roast beef

1/2 cup loosely packed watercress leaves

In a small bowl, stir together horseradish, sour cream, mayonnaise, tarragon, and salt to make an aioli.

Using a long serrated bread knife in a gentle sawing motion, cut bread slices into 8 cm x 4 cm rectangles. Spread an even layer of aioli onto each bread rectangle.

Divide beef among half of the white bread rectangles and half of the pumpernickel rectangles, both mayonnaise side up, arranging beef in a ruffled fashion and trimming to fit, if necessary. Top beef with watercress. Cover with another bread slice of the opposite kind, mayonnaise side down. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time.

Kitchen Tip: For variety, use two different bread types to add contrast in appearance as well as taste. Serves 6