Gubbeen Smokehouse Chorizo with Celeriac Remoulade

Bord Bia logo

facebook logo Twitter logo YouTube logo LinkedIn logo

  Gubbeen Smokehouse Chorizo with Celeriac Remoulade

 The remoulade can be made a day in advance and kept covered in the fridge. For variety substitute half the celeriac for red-skinned pears or apples and add some chopped fresh flat-leaf parsley if you’ve got any to hand. 

Christmas Party Bites

Serves 40  

Ingredients

  • 1 small celeriac
  • juice of 1 lemon
  • 1 tbsp mild mustard
  • 2-3 tbsp mayonnaise or crème fraiche
  • 40 thin slices Gubbeen Smokehouse chorizo (rind removed)
  • sea salt and freshly ground black pepper

To Cook

Peel the celeriac and then coarsely grate in a food processor or shred into matchsticks on a mandolin. Place in a bowl and add the lemon juice and mustard with enough of the mayonnaise or crème fraiche to bind. Season with salt and pepper.

Serving Suggestions

To serve, spoon a teaspoon of the celeriac remoulade on to each slice of chorizo, then fold over to encase the remoulade and secure with a cocktail stick.