Parma ham with celeriac rémoulade
Parma ham encases capers, rocket and celeriac rémoulade, a French condiment similar to tartar sauce. Ideal as a light, no-cook, simple appetiser.
20 min2 servings139 kcal
Ingredients
- a handful rocket
- 6 slices parma ham
- 2 tbsp mayonnaise mixed with 1 tsp dijon mustard
- 1/2 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
Instructions
- 1
Mix the celeriac with the capers, horseradish and mayo and season.
- 2
Lay the ham slices on a work surface and put a pile of rémoulade at one end of each and add some rocket.
- 3
Roll up each piece of ham around the filling.
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