3 carrots, peeled and cut into wafer-thin slices using a potato peeler
1 cucumber, thinly sliced
1 small bunch fresh dill, leaves only, roughly chopped
3 parsnips, peeled and cut into wafer-thin slices using a potato peeler
1 tbsp Dijon mustard
sea salt and freshly ground black pepper
50g/2oz caster sugar
1 tsp yellow mustard seeds
150ml/5fl oz rice wine or cider vinegar
2 tsp sea salt
vegetable oil, for deep frying
40g/1陆oz softened butter
300g/10陆oz thinly sliced pastrami
12 slices sourdough bread, preferably a mixture of wheat and rye