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Cured ham & remoulade tartines

Cured ham & remoulade tartines

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

Nutrition: per serving
NutrientUnit
kcal367
fat24g
saturates4g
carbs31g
sugars3g
fibre7g
protein8g
salt1.82g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, June 2011

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