Parma ham with celeriac rémoulade
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- a handful rocket
- 6 slices parma ham
- 2 tbsp mayonnaisemixed with 1 tsp dijon mustard
- ½ peeled and shredded celeriackeep the shreds in water with a squeeze of lemon so the celeriac doesn’t go brown
- 1 tbsp capersrinsed and drained
- 1-2 tbsp horseradish creamdepending on how hot it is
Nutrition: per serving
- kcal139
- fat10g
- saturates2.3g
- carbs3.2g
- sugars0g
- fibre3.5g
- protein9.3g
- salt2.12g
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.
