French charcuterie

Name: French charcuterie
Ingredients: 1 Celeriac; 2; Fennel sausage; Rillettes; 100 ml Mayonnaise; Celeriac remoulade; 0.5 units.theelepel Dijon mustard; 0.5 units.eetlepel Capers; Pâté; Roquefort fuet; Baguette

French-style snacking with saucisson, rillettes, pâté, celeriac remoulade, and baguette.

Ingredients

1Celeriac

100mlMayonnaise

0.5units.theelepelDijon mustard

0.5units.eetlepelCapers

Fennel sausage

Rillettes

Celeriac remoulade

Pâté

Roquefort fuet

Baguette

Preparation

Peel the celeriac and cut it into four pieces. One piece is more than enough for a platter, depending on thickness.
Grate the celeriac in a food processor to the desired thickness.
Mash the anchovies into a paste using a mortar and pestle.
Stir the Dijon mustard and mayonnaise into the anchovy paste.
Finely chop the capers and mix them with the grated celeriac.
Add the mayonnaise mixture and mix well.
Let the celeriac remoulade marinate in the refrigerator for at least 2 hours.

Cut the charcuterie to the desired size.
Bake the baguette and cut into pieces.
Serve the rillettes, fennel sausage, Roquefort fuet, pâté with the celeriac remoulade.
Present as a French appetizer board or sharing plate.