|Dill pickles||12 Large|
|Sliced salami||24 (Spicy)|
|Dijon mustard||45 Milliliter|
Cut a hole through the centre of the pickles, lengthwise.
(Use a small hollow rod, sharpened at one end).
Spread the salami with a thin coat of mustard then roll tightly together.
Stuff rolled salami into the end of each pickle.
Slice the pickles into rounds, place on a serving platter and serve at once or cover and refrigerate until required.