• 4 bi!are of good quality meat (approx. 150-200g/piece)
• 2 dl majonnäs
• 2 tbsp coarse Scanian mustard
• 2 tsk dijonsenap
• 10 cm fresh horseradish
• 4 yolks
• 1 main salad
• 4 good bread such as sourdough bread with butter fried
• Oil for frying

How to use

1. Refrigerate the meat before cooking fried, salt and pepper both pages.

2. Mix mayonnaise together with both types of mustard and set aside page.

3. Fry the meat in oil over high heat so that it get surface, leave the meat in the frying pan and don't turn too much. When the meat lightly colored, add butter to pan for the sake of good taste. Roast a few minutes on each side and let then the meat rests on a cutting board before it is cut open.

4. Wash the lettuce and tear off fine leaves the sandwich. Peel and grate the horseradish.

5. Fry the bread slices in butter, let the butter become golden brown before the bread goes in. Fry on both sides and put on the plate. Spread the mustard cream on each sandwich, continue with salad and f!na pieces of cut meat.

6. Then build a bird's nest out of horseradish on each sandwich and place one egg yolk i. Serve the sandwich immediately with a little extra mustard cream and enjoy.