Cured ham & remoulade tartines

Cured ham & remoulade tartines

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Prep: 15 mins Cook: 10 mins


Serves 6
This dressing works brilliantly with crisp cucumber and fennel. You could serve the remoulade as a starter with liver pâté, too

Nutrition and extra info

Nutrition: per serving

  • kcal367
  • fat24g
  • saturates4g
  • carbs31g
  • sugars3g
  • fibre7g
  • protein8g
  • salt1.82g
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  • 1 large cucumber
  • 2 fennel bulbs
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 175g good mayonnaise (we used a 180ml jar)
  • 1 tbsp Dijon mustard
  • ½ lemon zest and juice



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • handful flat-leaf parsley, chopped
  • 1 tbsp small capers, drained
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 400g/ 14oz dark sourdough loaf, sliced
  • extra-virgin olive oil and a mix of cured ham and salami, to serve


  1. 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.

  2. 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.

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