125 g smooth cream cheese with chives
30 ml mayonnaise
30 ml lemon juice
30 ml chopped parsley
60 g grated biltong (125 ml)
salt and freshly ground black pepper to taste
Combine all the ingredients and serve sandwiched between slices of bread and toasted in an electric sandwich-maker.
Spread on slices of whole-wheat bread and garnished with thin slices of lemon cucumber spread on bread canapés: cut slices of bread into rounds or fingers, fry in heated cooking oil until golden brown.
Cool on a wire rack then spread with biltong mixture and garnish with sliced olives or gherkins.
Makes about 300 ml
Recipes from
Hannelie v Tonder, Willie v Heerden & Red Meat Industry
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