Salmon Salad with Celeriac and Potato Remoulade | RICARDO

Ingredients

• 2 tbsp (30 ml) Dijon mustard
• 1 tbsp (15 ml) tamari
• 1 tbsp (15 ml) maple syrup
• 1 tbsp (15 ml) olive oil
• 1 lb (450 g) fresh salmon fillet, without skin
• 2 cups (320 g) potatoes, unpeeled and cut into large dice
• ¼ cup (60 ml) mayonnaise
• ¼ cup (60 ml) plain yogurt
• 1 tbsp (15 ml) Dijon mustard
• 2 tbsp sour gherkins, finely chopped
• 2 cups (330 g) celeriac, peeled and grated
• 1 bunch watercress, coarsely chopped (see note)
• 2 tbsp (30 ml) olive oil
• 2 tsp (10 ml) white wine vinegar
• 3 sour gherkins, sliced on an angle