Ham with Celeriac Remoulade

Ham with Celeriac Remoulade

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

Ham with Celeriac Remoulade

October 24, 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.

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Ingredients
  • 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
Directions
  • 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 the 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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