Speck with apple remoulade on pumpernickel squares

Speck with apple remoulade on pumpernickel squares
  • Serves icon Makes 24 canapés
  • Time icon Less than 30 minutes

Use slices of pumpernickel bread, a dollop of apple remoulade with speck or other smoked ham for an easy sandwich-esque canapé.

Nutrition: per serving

Calories
34kcals
Fat
1.5g fat (0.3g saturated)
Protein
1.5g protein
Carbohydrates
3.7g carbs (1.5g sugars)
Fibre
0.6g fibre
Salt
0.3g salt
Calories
34kcals
Fat
1.5g fat (0.3g saturated)
Protein
1.5g protein
Carbohydrates
3.7g carbs (1.5g sugars)
Fibre
0.6g fibre
Salt
0.3g salt

Per canapé

Ingredients

  • 1 granny smith
  • 1 braeburn apple
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • A good squeeze of lemon juice
  • Small handful of fresh parsley, finely chopped
  • Slices of pumpernickel bread
  • Speck or other smoked ham

Method

  1. For the remoulade, slice the granny smith and braeburn apple into matchsticks. Mix with the mayonnaise, Dijon mustard, lemon juice and parsley. Taste and season, then chill for 30-40 minutes.
  2. Cut the slices of pumpernickel bread into 24 bite-size squares, then spoon a pile of remoulade onto each one. Top each with a sliver of speck or other smoked ham, then serve straightaway.

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