Makes 8 rolls

  • 4 thin slices of dry-cured ham
  • ¼ cucumber
  • ¼ daikon radish
  • ½ carrot
  • ½ green apple

Anchovy purée

  • 6 anchovy fillets
  • 2 garlic cloves
  • Juice of 1 lemon
  • 1 egg yolk
  • 300ml olive oil
  • Peel the vegetables and the green apple. Cut into ½ cm julienne strips with a knife or slice thinly.

Anchovy purée

  • Using a food processor, mix the anchovy fillets, garlic, lemon juice and egg yolk, then achieve a mayonnaise consistency by adding the olive oil.
  • Mix the anchovy purée with the vegetables and roll together in a half slice of dry-cured ham like spring rolls. Keep everything in an airtight container.
  • Serve with a green, spring mix-type salad, or with crudities, to dip into the remaining anchovy purée.