Chorizo with celeriac remoulade

Husband and I got dolled up last night to attend a wonderful dinner party. We knew it would be wonderful because it is somewhat of an annual event and always is. Anyhow, these were among the canapes served and they are definitely worth a mention. The combo of textures included creamy and crunchy and the chorizo gave the heat (as well as being the jacket for the filling). Were easy / non-messy to eat – just pop the whole thing in your mouth – apart from the cocktail stick of course. And a mere 37 cals per canape. Best of all, the filling can be made a day ahead and chilled.

Chorizo with celeriac remouladeChorizo with celeriac remoulade

Ingredients makes 40
1 celeriac
1-2 tbsp mayonnaise
juice 1 lemon
3 tsp Dijon mustard
40 slices of chorizo

How to prepare
Peel and coarsely grate the celeriac and mix with the mayonnaise, lemon juice and Dijon mustard. This can be made a day ahead and chilled.

To serve, put 1 tsp of the celeriac mixture onto individual thin slices of chorizo, making 40 in total. Fold the chorizo over to encase the remoulade and secure with a cocktail stick.