Cured ham & remoulade tartines

Contains pork – recipe is for non-Muslims only
This dressing works brilliantly with crisp cucumber and fennel. You could serve the remoulade as a starter with liver pâté, too

  • Prep:15 mins
    Cook:10 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 367
  • fat 24g
  • saturates 4g
  • carbs 31g
  • sugars 3g
  • fibre 7g
  • protein 8g
  • salt 1.82g


  • 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


  1. 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.

  2. 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.

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