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Celeriac remoulade with Serrano ham and toasts recipe

Celeriac remoulade with Serrano ham and toasts recipe

1 rating

Mixing French and Spanish influences, this remoulade recipe pairs nutty, creamy celeriac with salt, sweet ham. Perfect for days when you're looking for a delicious but light lunch. See method

  • Serves 6
  • 15 mins to prepare and 5 mins to cook
  • 289 calories / serving


  • 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

Each serving contains

  • Energy

  • 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


  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.

See more Lunch recipes

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

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