Ham with Celeriac Remoulade

Ham with Celeriac Remoulade

I know celeriac is mainly a winter vegetable but this celeriac remoulade salad is so good that I like to eat it all year round with cold meats and smoked fish. Here it goes particularly well with our ham for a light lunch or supper.

Ham with Celeriac Remoulade

August 16, 2019
: 4
: 10 min
: 10 min
: Very easy

Celeriac remoulade is one of my favourite accompaniments to any cold meats or smoked fish, but especially when served alongside our ham.


  • 500g celeriac, peeled and cut into ribbons using a mandolin or processor blade
  • 3 anchovy fillets, finely chopped
  • 1 pack wafer thin ham
  • 170ml mayonnaise
  • 2 tsp Dijon mustard
  • 2 tsp nonpareilles capers, drained and rinsed
  • Step 1 Using a mandolin or processor cut the celeriac into ribbons.
  • Step 2 Crush the anchovy fillets in a pestle and mortar to a paste then add to the mayonnaise and Dijon mustard. Stir through the celeriac and leave for a minimum 1 hour.
  • Step 3 To serve place a large spoonful of the celeriac remoulade on the plate next to the ham and sprinkle the capers over the remoulade.

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