Ingredients

Celeriac salad

• 1 celeriac
• juice from 1/2 lemon
• 1/2 of a large apple
• 2 tablespoons chopped parsley
• 3 tablespoons marinated capers, drained and chopped
• 3 tablespoons chopped walnuts (optional)
• salt, pepper

Remoulade sauce

• 1 egg yolk
• 1 tablespoon mustard
• 150 ml sunflower oil
• 1/2 teaspoon red wine vinegar (optional)
• salt, pepper

Extras

• 150 g smoked salmon or alternatively 3-4 slices of ham
• fresh baguette

Preparation

1. Shred the peeled celeriac on a grater with thick holes. Put it in a bowl and pour boiling water over it. After 1 minute, drain and dry thoroughly. Drizzle with most of the lemon juice and mix. Peel the apple and also grate it on a grater, drizzle with the remaining lemon juice and mix with grated celeriac, parsley, capers and possibly with walnuts. Season with salt and pepper. Mix with remoulade sauce (not necessarily with the entire prepared portion). Keep in the refrigerator.
2. Using a mixer, beat the egg yolk with mustard and vinegar (mix for about 3 minutes). Without stopping the mixing, gradually add the oil in a thin stream. Mix until the sauce thickens. Season with salt and pepper. Cover and refrigerate.
3. Slice the baguette, arrange a piece of salmon (or alternatively ham), 1-2 tablespoons of celeriac salad and serve as an appetizer or starter. You can also place the salad between split baguette slices.