Parma ham with celeriac rémoulade recipe | olivemagazine

Name: Parma ham with celeriac rémoulade recipe | olivemagazine
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

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

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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