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Toast with serrano ham and homemade celeriac remoulade
Lunch dish of toast of rye bread with celeriac, chives, serrano ham with smoked almonds.
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Ingredients
Directions
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Peel the celeriac and cut into small cubes (about 3 mm). Mix with the mustard and crème fraîche.
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Cut or cut the chives into small pieces and mix through the celeriac.
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Cut the bread into 2 slices per person and toast them in the toaster.
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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.
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Chop the almonds coarsely and sprinkle the buns.
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Nutrition
410Calories
Sodium0% DV1.440mg
Fat26% DV17g
Protein52% DV26g
Carbs11% DV34g
Fiber36% DV9g
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