200ml/7fl oz crème fraîche
1 tbsp Dijon mustard
Sea salt and freshly ground black pepper
1 medium celeriac
12 slices of speck, very finely sliced
1 tbsp finely chopped flat-leaf parsley
Start by making the remoulade dressing. Mix the crème fraîche and mustard together in a bowl and add salt and pepper to taste; it should be creamy with a soft undertone of warmth from the mustard.
Now top and tail the celeriac and slice away the skin. Cut it in half, lay each half flat-side down and slice very finely into matchsticks.
Place the slices in a bowl. Spoon over the dressing and mix. Add a little more seasoning if necessary.
To serve, divide the remoulade between four plates. Place three slices of speck on top and sprinkle over the parsley.