- 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
Gubbeen Smokehouse Chorizo with Celeriac Remoulade
40 people
Ingredients
Main
- 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
Method
Copy TextPeel 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.
The Quality Mark & You
Learn moreMethod
Copy TextPeel 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.
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