Cured Ham & Remoulade Tartines
This refreshing cucumber and fennel tartine recipe is a delightful mix of crunchy vegetables, zesty dressing, and savory cured meats, all piled high on a crispy slice of sourdough. The creamy mayonnaise-based dressing with tangy mustard, lemon, and capers brings everything together for a flavorful and satisfying meal. Easy to assemble and perfect for a light lunch or as an appetizer at your next gathering, these tartines are sure to be a hit with your family and friends.
— Constant Cookbook
Ingredients
- 1 large cucumber
- 2 fennel bulbs
- 175g good mayonnaise (we used a 180ml jar)
- 1 tbsp Dijon mustard
- ½ lemon zest and juice
- handful flat-leaf parsley , chopped
- 1 tbsp small capers , drained
- 400g/ 14oz dark sourdough loaf , sliced
- extra-virgin olive oil and a mix of cured ham and salami, to serve
Instructions
- Peel and cut the cucumber in half lengthways, then scoop out seeds with a teaspoon and discard. Slice the flesh into thin half-moons. Toss with ¼ tsp salt and set aside for 30 mins to draw out excess juice. Shred fennel thinly. Mix mayo, mustard, lemon zest and juice, parsley, capers and some pepper. Pat cucumber dry, then mix with fennel and dressing. Can be made a few hours ahead, keep chilled.
- Toast the bread either on a dry griddle pan or under the grill, then drizzle with extra-virgin olive oil. Let everyone build their own tartine, topping the bread with ham or salami and remoulade.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 367 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 1.82 milligram of sodium
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