Logo
Allow cookies

Cured ham & remoulade tartines

Ingredients

  1. Step 1 1 large cucumber
  2. Step 2 2 fennel bulbs
  3. Step 3 175g good mayonnaise (we used a 180ml jar)
  4. Step 4 1 tbsp Dijon mustard
  5. Step 5 ½ lemon zest and juice
  6. Step 6 handful flat-leaf parsley , chopped
  7. Step 7 1 tbsp small capers , drained
  8. Step 8 400g/ 14oz dark sourdough loaf , sliced
  9. Step 9 extra-virgin olive oil and a mix of cured ham and salami, to serve
Cured ham & remoulade tartines
Calories: 367 Carbohydrate: 31 g Protein: 8 g Fat: 24 g
Cook time: 25 minutes Prep time: 15 minutes Total time: 40 minutes Servings: 6

TAGS

Lunch Main course Snack Starter Supper french Josh Eagleton 10-30 minute 400 kcal or less 6 serving Appetiser BBC Good Food june Bread caper caper Cucumber Cucumber Cured ham Dijon mustard Fennel bulb Fennel bulb Flat-leaf parsley Jane Hornby lemon lemon Loaf Loaf Lunch Main mayonnaise Nibble Quick Remoulade Snack Sourdough Starter Super Supper Tartine

Directions

  1. 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.
  2. 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.