Toast with serrano ham and homemade celeriac remoulade

Name: toast with serrano ham and homemade celeriac remoulade
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: celeriac; 1 el coarse dijon mustard; 2 el creme fraiche; 20 g fresh chives; 1 bread rye; 200 g Argal jamón serrano; 50 g smoked almonds

Lunch dish of toast of rye bread with celeriac, chives, serrano ham with smoked almonds.

Ingredients

Kitchen Stuff

1 toaster

Directions

Peel the celeriac and cut into small cubes (about 3 mm). Mix with the mustard and crème fraîche.
Cut or cut the chives into small pieces and mix through the celeriac.
Cut the bread into 2 slices per person and toast them in the toaster.
Cover the bread with the serrano ham. Use 2 spoons to make a nice quenelle (oblong ball) from the celeriac on each slice of bread.
Chop the almonds coarsely and sprinkle the buns.