Leftover Ham Terrine with Celeriac Remoulade
Serves 6-8
Ingredients
For The Terrine
- 500g leftover Quality Assured cooled ham, shredded
- 1 tbsp olive oil
- 10g butter
- 1 leek, washed trimmed and finely diced
- 2 tbsp chives, finely chopped
- 2 tbsp flat leaf parsley, finely chopped
- 8 slices of Parma ham
For The Celeriac Remoulade
- 1 small celeriac
- Juice of 1 lemon
- 1 small apple grated
- 1 tbsp wholegrain mustard
- 2-3 tbsp mayonnaise or crème fraîche
- Sea salt and freshly ground black pepper
Method
For The Terrine
- Place the shredded ham in a large bowl
- Preheat a non-stick pan over a medium heat and add the olive oil & butter
- Add in the finely diced leeks and sauté until softened but not browned
- Transfer to a plate and allow to cool
- Add the cooled leeks to the shredded ham along with the chives & parsley
- Using your hands, gently combine everything together
- Place a large piece of cling film to the size of an A3 piece of paper on a clean work surface (use multiple sheets of cling film if necessary)
- Place the Parma ham flat on the cling film lengthways ensuring a slight overlap of each slice
- Pile the mixture along the bottom length of the Parma ham and cling film, leaving about 10cm free on each side.
- Using the cling film to help roll into a large, tight sausage shape, piercing with a skewer a couple of times to release any air, then put in the fridge overnight.
- This can be made up to 4 days in advance.
- To serve, carve the terrine into slices about 2cm thick.
- Peel off the cling film and put on to plates & serve with the celeriac remoulade.
For The Celeriac Remoulade
- Peel the celeriac and then coarsely grate or shred into matchsticks on a mandolin.
- Place the sliced celeriac in a pot of salted boiling water and blanch for 2 minutes and refresh under cold water. Allow to cool slightly.
- Place in a bowl and add the lemon juice, grated apple and mustard with enough of the mayonnaise or crème fraîche to bind.
- Season with salt and pepper.
