Celeriac Remoulade With Serrano Ham and Toasts

1. 1

   Finely chop half the chives and cut the remaining half into 3cm (1 in) lengths.

2. 2

   Slice the celeriac into fine matchsticks using a mandoline, food processor with a julienne attachment, or hand-held julienne tool.

3. 3

   Put the celeriac, creme fraiche, lemon juice, mustard, finely chopped chives, salt, and pepper into a bowl and mix.

4. 4

   Divide between 6 plates with the toast alongside.

5. 5

   Drape the prosciutto over in swirls.

6. 6

   Top with the remaining chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.