Ingredients:

• 1 small baguette or 6 slices of pumpernickel bread (cut in half)
• 12 slices of Tarczyński Krakowska Sucha sausage
• A handful of rocket or mixed salad leaves
• 2 lightly salted or pickled cucumbers
• A few leaves of fresh chives
• 3 hard-boiled eggs
• 2 teaspoons of horseradish
• 1 tablespoon of mayonnaise
• A pinch of salt
• Freshly ground black pepper

Preparation:

1. Cut the baguette into 12 pieces.
2. If you like, you can gently toast the bread in the oven (5 minutes at 180°C) – it will be crispy but not hard.
3. Peel the boiled eggs and mash them with a fork. Add the chopped chives, horseradish and mayonnaise, and mix thoroughly. Put in the fridge for 10 minutes to allow the flavours to blend.
4. Spread a tablespoon of the paste on each slice. Top with a slice of Krakowska dry sausage – you can roll it into a cone or twist it to make it look more impressive.
5. Garnish with sliced cucumber and rocket or mixed salad leaves and cover with a slice of baguette.