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Cured ham & remoulade tartines
- 1 large cucumber
- 2 fennel bulbs
- 175g good mayonnaise (we used a 180ml jar)
- 1 tbsp Dijon mustard
- 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
Directions:View on BBC Good Food
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