Henry Harris has been serving this Bayonne ham with celeriac remoulade recipe for twelve years at his restaurant, Racine. Henry stresses the importance of getting the balance of the mayonnaise right - it should be 'spiky and assertive' in flavour, with just the right amount of mustard coming through.
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To begin the dish, add the egg yolks, anchovies, mustard and a splash of red wine vinegar to a food processor. Blitz the mixture until smooth, then very gradually add the oil, adding only a few drops to start with then building up to a steady stream once the mayonnaise starts to form
4 egg yolks
6 anchovy fillets
3 tbsp of Dijon mustard
red wine vinegar
350ml of vegetable oil
Once all of the oil has been incorporated, add a tiny splash of hot water. Taste for seasoning, adding black pepper to taste, and perhaps a little more mustard if necessary
Peel the celeriac and cut into very thin strips using one of the following methods: either slice the celeriac as thinly as you can, then cut the slices lengthways into spaghetti-like strips, or, use a Japanese vegetable mandoline with a medium strip attachment, taking great care not to cut your fingers
Add the celeriac to a bowl and use your hands to mix in mustard mayonnaise until well-coated, cover and refrigerate if not using immediately
1 celeriac, either 1 large or 2 small ones
To serve, place a pile of the remoulade in the middle of each plate. Arrange 2 slices of ham around each pile, sprinkle over a few capers and serve
16 slices of Bayonne ham, or its equivalent from Parma or Serrano
3 tbsp of capers
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