Cured ham remoulade tartines
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
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