DukesHill Ingredients
1 pack wafer thin ham
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Regular price £0.00 Sale price £7.00
Other Ingredients
500g celeriac, peeled and cut into ribbons using a mandolin or processor blade
3 anchovy fillets, finely chopped
170ml mayonnaise
2 tsp Dijon mustard
2 tsp nonpareilles capers, drained and rinsed


Rated 5 stars by 1 users

Celeriac remoulade is one of my favourite accompaniments to any cold meats or smoked fish, but especially when served alongside our ham.
Category Side
Serving 4-6
Prep Time 25 minutes
Cook Time 1.05 hours


  1. Step 1 Using a mandolin or processor cut the celeriac into ribbons.

  1. 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.

  1. 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.

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