Speck Alto Adige with mustard cream and a celery salad

To make the celery salad, cut the gherkins and celery into small cubes. Finely chop the parsley. In a bowl, combine the gherkin and celery cubes, chopped parsley, a little olive oil, 25 ml white wine vinegar, salt and pepper. Stir.
In another bowl, make the mustard cream by stirring the cream, mustard, the remaining 25 ml white wine vinegar, salt and pepper together.
Tear the rye bread into small chunks and toast them in a pan with a little olive oil. Voilà, your rye bread croutons!
Cut the speck into wafer-thin slices.
Arrange the speck slices on the plate and garnish with the mustard cream, celery salad and rye bread croutons.