Serves 6
1 large celeriac (750g)
4 anchovy fillets in olive oil, drained
200ml whole-egg mayonnaise
1 tbsp dijon mustard
18 x 10g thin slices bayonne ham
1 tbsp capers
1 For the celeriac remoulade, peel and quarter celeriac. Shred celeriac quarters into long thin strands using a mandolin or sharp knife. You should be left with about 450-500g. Place anchovy fillets into a mortar and, using the pestle, grind to a paste. Add mayonnaise and mustard. Mix to combine. Add anchovy mixture to celeriac and set aside to marinate for 1 hour.
2 Place 3 slices ham on each serving plate. Divide celeriac remoulade between plates. Scatter capers over remoulade and serve.
