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Ham Remoulade Toast
Ham Remoulade Toast Ham Remoulade Toast
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Ham Remoulade Toast

Filed under: Lunch



preparation time

00:15 15min


Cooking time

00:00 0min


ingredients

  • 4 slices pumpernickel bread
  • 350 g extra lean shaved cooked ham
  • 500 ml (2 cups) grated celery root
  • 60 ml (1/3 cup) mayonnaise
  • 22 1/2 ml (1 1/2 tablespoon) Dijon mustard
  • 15 ml (1 tablespoon) lemon juice
  • 60 ml (1/3 cup) chopped parsley
  • 6 radishes, sliced thin (on a mandolin)
  • 4 slices pumpernickel bread
  • 350 g extra lean shaved cooked ham
  • 2 cups (500 ml) grated celery root
  • ¼ cup (60 ml) mayonnaise
  • 1 ½ tbsp. (22.5 ml) Dijon mustard
  • 1 tbsp.(15 ml) lemon juice
  • ¼ cup (60 ml) chopped parsley
  • 6 radishes, sliced thin (on a mandolin)
  • Salt and pepper

instructions

  1. Place the celery root, mayonnaise, mustard, lemon juice and parsley in a bowl, add salt and pepper and mix well.
  2. Place in fridge to blend flavours for 15 minutes.
  3. Toast the pumpernickel slices and place shaved cooked ham on top.
  4. Top ham with radish slices so they overlap slightly. Set a couple aside for decoration.
  5. Drain the remoulade and place a generous spoonful on each toast, decorate with reserved radish slices and serve.