Cured ham & remoulade tartines
This dressing works brilliantly with crisp cucumber and fennel. You could serve the remoulade as a starter with liver pâté, too
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 10 mins
- Peel and cut the cucumber in half lengthways, then scoop out seeds with a teaspoon and discard. Slice the flesh into thin half-moons. Toss with ¼ tsp salt and set aside for 30 mins to draw out excess juice. Shred fennel thinly. Mix mayo, mustard, lemon zest and juice, parsley, capers and some pepper. Pat cucumber dry, then mix with fennel and dressing. Can be made a few hours ahead, keep chilled.
- Toast the bread either on a dry griddle pan or under the grill, then drizzle with extra-virgin olive oil. Let everyone build their own tartine, topping the bread with ham or salami and remoulade.
PER SERVING
367 kcalories, protein 8g, carbohydrate 31g, fat 24 g, saturated fat 4g, fibre 7g, sugar 3g, salt 1.82 g
Recipe from Good Food magazine, June 2011.
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http://www.bbcgoodfood.com/recipes/1364640/
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Ingredients
- 1 large cucumber
- 2 fennel bulbs
- 175g good mayonnaise (we used a 180ml jar)
- 1 tbsp Dijon mustard
- ½ lemon zest and juice
- handful flat-leaf parsley , chopped
- 1 tbsp small capers , drained
- 400g/ 14oz dark sourdough loaf , sliced
- extra-virgin olive oil and a mix of cured ham and salami, to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Ingredients
- 1 large cucumber
- 2 fennel bulbs
- 175g good mayonnaise (we used a 180ml jar)
- 1 tbsp Dijon mustard
- ½ lemon zest and juice
- handful flat-leaf parsley , chopped
- 1 tbsp small capers , drained
- 400g/ 14oz dark sourdough loaf , sliced
- extra-virgin olive oil and a mix of cured ham and salami, to serve
PER SERVING
367 kcalories, protein 8g, carbohydrate 31g, fat 24 g, saturated fat 4g, fibre 7g, sugar 3g, salt 1.82 g
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