Parma Ham with Celeriac Remoulade and Toasted Walnuts

Parma Ham with Celeriac Remoulade and Toasted Walnuts
1 celeriac,
½ lemon, juiced
1- 2 tbsp Dijon mustard
2tbsp of double cream or crème fraîche
4 heaped tbsp of good quality mayonnaise
Sea salt and freshly ground black pepper
12 – 15 slices of prosciutto, Parma ham or Serrano Ham
A handful of walnuts, toastehd and roughly chopped
2 tbsp of finely chopped parsley
Peel then shred a medium-sized celeriac. The shreds should not be too fine, nor should they
be thicker than a matchstick. I used the coarser grater of a food processor.
Place in a mixing bowl and toss them immediately in the juice of half a lemon.
Mix together the mayonnaise, Dijon mustard, double cream or crème fraîche and the
chopped parsley. Season with salt and black pepper, then fold into the shredded celeriac. Set
aside for 30 minutes.
Place a little dressed celeriac on to each plate, followed by a slice of prosciutto, and
continue to layer. Scatter over the walnuts, a little very finely chopped parsley and serve.
Serves 6
Celeriac Remoulade is also good with Smoked Salmon, and Smoked Mackerel.

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