Parma ham with celeriac rémoulade

  • serves 2
  • Easy

Parma ham encases capers, rocket and celeriac rémoulade, a French condiment similar to tartar sauce. Ideal as a light, no-cook, simple appetiser.



  • rocket a handful
  • parma ham 6 slices
  • mayonnaise 2 tbsp, mixed with 1 tsp dijon mustard
  • celeriac ½ peeled and shredded, keep the shreds in water with a squeeze of lemon so the celeriac doesn’t go brown
  • capers 1 tbsp, rinsed and drained
  • horseradish cream 1-2 tbsp, depending on how hot it is


  • 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.

Nutritional Information

  • Kcals 139
  • Carbs 3.2g
  • Protein 9.3g
  • Fat 10g
  • Salt 2.12g
  • Saturates 2.3g
  • Fibre 3.5g