Light rye bread with roast beef and horseradish
Heat 1 tablespoon of butter in a frying pan and fry the onion rings over medium-high heat for 4-6 minutes until golden brown and done.
Brush the slices of bread with butter and horseradish and place on plates.
Drape the slices of roast beef on them.
Divide the fried onion rings over it.
Garnish with tarts of lamb's lettuce as desired.
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