Celeriac remoulade with Serrano ham and toasts recipe

  • Serves 6
  • 15 mins to prepare and 5 mins to cook
  • 289 calories / serving
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Celeriac remoulade HERO
  1. Finely chop half the chives and cut the remaining half into 3cm (1in) lengths. Slice the celeriac into fine matchsticks using a mandoline, food processor with a julienne attachment or hand-held julienne tool.
  2. Put the celeriac, crème fraîche, lemon juice, mustard, finely chopped chives, salt and pepper in a bowl and mix. Divide between 6 plates with the toast alongside. Drape the prosciutto over in swirls. Top with the remaining chives. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • 15g (½oz) chives
  • 400g (13oz) celeriac, peeled
  • 250ml (8fl oz) crème fraîche
  • ½ lemon, juiced
  • 2tbsp wholegrain mustard
  • 6 slices wholemeal or sourdough bread, toasted and cut into small fingers
  • 6 slices prosciutto or jamón Serrano, each ripped into 2 long pieces
  • Energy 1200kj 289kcal 14%
  • Fat 19g 27%
  • Saturates 12g 60%
  • Sugars 3g 3%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 17.7g Protein 8.1g Fibre 6g


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