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Celeriac remoulade with capers and prosciutto
Serves 4-6 Sauces and accompaniments
Ingredients
- 4 slices prosciutto
- 2tsp mustard seeds
- zest and juice 1 small lemon
- 600g celeriac, peeled
- 8 spring onions, finely sliced
- 3tbsp nonpareille (small) capers
- 3 cocktail gherkins, finely chopped
- 100ml good-quality mayonnaise
- 1tsp clear raw honey
Method
Heat the oven to 230C/210C F/Gas 8 and sit the prosciutto slices on a rack set over an oven tray to catch the fat. Cook for 2 minutes until crisp, then transfer to kitchen paper and leave to cool completely. The prosciutto will crisp up further as it cools.
Soak the mustard seeds and lemon zest in the juice. Meanwhile either shred the celeriac on a mandoline or thinly slice then cut into matchstick-sized shreds with a knife. Put in a bowl and add the mustard seed mixture along with the other ingredients.
Mix everything to combine well, then crumble over the crispy prosciutto just before serving with lavash breads and a caper and parsley salad.
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