Celariac remoulade with tarragon and salami

Preparation info
  • Serves


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About

This is a classic celeriac remoulade, but gingered up with a bit of spicy salami. Any will do, but for this dish I prefer a large moist Italian salami to the very hard French saucisson. Of course you could use bottled mayo – but honestly, this is one dish where the effort of making the real thing is absolutely worth it. Serve with toast as a light supper dish, as a light lunch with a poached egg on top or as a salad on a buffet.