Bayonne Ham with Celeriac Remoulade

By Rick Stein

Bayonne Ham with Celeriac Remoulade recipe, brought to you by MiNDFOOD.

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.



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