Cooking instructions:
Preheat the oven to 180ºC. Grease the grid of a cooling rack with the olive oil before draping with the slices of Serrano ham. Bake for 10 to 15 minutes, or until crisp. Allow to cool. Place a large saucepan of salted water over a high heat and add the potatoes. Bring to a boil and cook until tender, but still firm. Drain and cut into large cubes. In a bowl, mix together the horseradish sauce, mayonnaise, sliced celery and celery leaves. Season then add the potato cubes and mix until evenly coated. Place a Serrano-ham wafer on each plate and top with the potato salad. Using a fine grater, grate the radishes over the salad and finish with a good crack of black pepper. Crumble over the remaining Serrano ham. Per serving: 2332.3 kJ, 10.5 g protein, 44.7 g fat, 27.4 g carbs |