Ham With Celeriac Remoulade

October 2, 2019
: 4-6
: 25 min
: 1 hr 5 min
: 1 hr 30 min
: A little difficulty but worth it!

Celeriac remoulade is one of my favourite accompaniments to any cold meats or smoked fish, but especially when served alongside our ham.


  • 500g celeriac, peeled and cut into ribbons using a mandolin or processor blade
  • 3 anchovy fillets, finely chopped
  • 1 pack wafer thin ham
  • 170ml mayonnaise
  • 2 tsp Dijon mustard
  • 2 tsp nonpareilles capers, drained and rinsed
  • Step 1 Using a mandolin or processor cut the celeriac into ribbons.
  • Step 2 Crush the anchovy fillets in a pestle and mortar to a paste the add to the mayonnaise and Dijon mustard. Stir through the celeriac and leave for a minimum 1 hour.
  • Step 3 To serve place a large spoonful of the celeriac remoulade on the plate next to the ham and sprinkle the capers over the remoulade.