Olive Magazine

Parma ham with celeriac rémoulade

Published: December 19, 2014 at 2:29 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

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

Nutrition:
NutrientUnit
kcal139
fat10g
saturates2.3g
carbs3.2g
sugars0g
fibre3.5g
protein9.3g
salt2.12g
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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.

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