Parma ham with celeriac rémoulade
Published: December 19, 2014 at 2:29 PM
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serves 2
Easy
Total time: 20 mins
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Parma ham encases capers, rocket and celeriac rémoulade, a French condiment similar to tartar sauce. Ideal as a light, no-cook, simple appetiser.
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Ingredients
Nutrition
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a handful rocket
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6 slices parma ham
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2 tbsp mayonnaise
mixed with 1 tsp dijon mustard
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½ peeled and shredded celeriac
keep the shreds in water with a squeeze of lemon so the celeriac doesn’t go brown
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1 tbsp capers
rinsed and drained
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1-2 tbsp horseradish cream
depending on how hot it is
Nutrition: per serving
- kcal139
- fat10g
- saturates2.3g
- carbs3.2g
- sugars0g
- fibre3.5g
- protein9.3g
- salt2.12g
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Method
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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.
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