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Gubbeen Smokehouse Chorizo with Celeriac Remoulade

Name: Gubbeen Smokehouse Chorizo with Celeriac Remoulade
Yield: 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

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.

40 people

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

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

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.

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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.