Parma ham with celeriac rémoulade
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- a handful rocket
- 6 slices parma ham
- 2 tbsp mayonnaise, mixed with 1 tsp dijon mustard
- ½ peeled and shredded celeriac, keep the shreds in water with a squeeze of lemon so the celeriac doesn’t go brown
- 1 tbsp capers, rinsed and drained
- 1-2 tbsp horseradish cream, depending on how hot it is
Method
- STEP 1
Mix the celeriac with the capers, horseradish and mayo and season.
Lay the ham slices on a work surface and put a pile of rémoulade at one end of each and add some rocket.
Roll up each piece of ham around the filling.
