Ingredients:
 

• 8 slices of Ganda ham or lightly salted ham

• 175 gr mushrooms

• 150 gr cream cheese

• 4 shallots

• 2 spoons of sunflower oil

• 1 dl gueze Belle-Vue (bottle)

• 6 radishes

• 6 cherry tomatoes

• 1 cabbage lettuce

• pepper and salt

• chives, finely chopped

Preparation
 

1. Rinse the cabbage lettuce very well, drain and cut in strips.

2. Brush the mushrooms and cut in pieces.

3. Peel the shallots and chop as fine as possible.

4. Heat the sunflower oil in a frying-pan and fry the mushrooms and the shallots as short as possible. Leave to cool.

5. Mingle the mushrooms and shallots with the cream cheese, flavour with the beer and the chives.

6. Season with pepper and salt.

7. Leave to set in the refrigerator and spoon the mixture on the slices of ham.

8. Put some lettuce on the plates, put a ham roll on each and garnish with halved cherry tomatoes and slices of radish.

9. Serve with a hot toast or ciabatta bread.

Jill Beek